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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Grandma Siddens's Corn Casserole (Scalloped Corn) Recipe

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This recipe for Grandma Siddens's Corn Casserole (Scalloped Corn) is from The New Tavenner and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cream style corn
1 can whole kernel corn
1 cup sour cream
2 eggs
1 stick butter, melted
1 package Jiffy Corn Muffin Mix
Directions:
Directions:

  1. Preheat over 350ºF.

  2. Mix the first 5 ingredients together.

  3. Add Muffin Mix and mix well.

  4. Grease a 9" x 13" pan.

  5. Pour Corn Mix into pan.

  6. Bake for 30-35 minutes (40-50 minutes in a glass pan).




If desired: put slices of Swiss cheese on top and bake for 5 more minutes.
Number Of Servings:
Number Of Servings:
~15
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Grandma Siddens gave Jodi a cookbook for our wedding. In the cookbook was a hand written recipe for this dish, that she signed at the bottom.


Years later, I was in the IGA and another shopper looked at my grocery basket and told me about the recipe. He said he got it from a cookbook from the Swedish Covenant Church.


My guess is that this recipe was developed and published nationwide by Jiffy, as a way to sell more boxes of Jiffy Corn Muffin Mix.

 

 

 

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