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Escalloped Corn Recipe

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This recipe for Escalloped Corn, by , is from The Peterson 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!

Contributor:  
Contributor:  
Loretta Schultz

Category:
Category:

Ingredients:  
Ingredients:  
15 oz can whole kernel corn, drained
1 pkg Jiffy Corn Muffin mix
1/4 c butter, melted
15 oz can cream style corn
1 C sour cream

Directions:
Directions:
Combine and mix all ingredients. Pour into 2-quart casserole. Bake at 350 for 1 hour or until golden brown on top.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
You can adjust this by taking out the sour cream and Jiffy Mix and adding milk, crackers, onion, and green pepper.

 

 

 

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