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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Arizona Escalloped Corn Recipe

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This recipe for Arizona Escalloped Corn is from The Shaffner Family Cookbook Project, 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 cube margarine
1 large green pepper
1 onion
1/2 pint sour cream (8 oz)
1 can (15 oz) cream style corn
1 can (15 oz) whole kernel corn
1 pkg Jiffy corn muffin mix (9 oz)
2 eggs
Grated cheese
Directions:
Directions:
Saute onion and bell pepper in margarine. Mix in a large bowl, eggs, both corns, including juices and muffin mix. Pour into a 9 x 13 greased pan. Pour sautéed mix over corn. Add sour cream in chunks on top. Just before baking cover top with grated cheese. You can freeze and warm this later. Bake at 400º for 30 minutes or until firm
Personal Notes:
Personal Notes:
I found this recipe in the Port Huron Times Herald November 24, 1996. I have hung onto it for a great "goto" side dish with any meat. I like to make it for Thanksgiving.

 

 

 

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