"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Scalloped Corn Recipe

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This recipe for Scalloped Corn, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catie Wiernasz - Clinical Trials Office
Added: Tuesday, September 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, beaten
1 (8-1/2 oz) box corn muffin mix
1 can white kernel corn, drained
1 can creamed style corn
1/2 c. butter, melted
1 c. shredded cheddar cheese

Directions:
Directions:
Combine eggs, corn muffin mix, white kernel corn, creamed corn, sour cream and butter. Bake in 8 x 11 pan at 350 for 35 minutes. Take out of oven, top with shredded cheese and bake for an additional 10 minutes.

 

 

 

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