Scalloped corn with sour cream

Add beaten eggs and corn bread mix. Step 4 Add beaten eggs and corn bread mix.

Empty 1 can of corn into the Pyrex spreading it level with your fingers.

Scalloped corn with sour cream. Step 1 Melt butter. Step 2 Add corn and sour cream. Step 3 Mix cream.

Step 4 Add beaten eggs and corn bread mix. Step 5 Bake in uncovered 9 x 13 inch pan at 350F for 1 hour. SOUR CREAM SCALLOPED CORN Combine butter corn and eggs mixing well.

Stir in sour cream. Sprinkle corn muffin mix. SOUR CREAM SCALLOPED CORN Melt butter.

Add corn and sour cream. Add beaten eggs and corn bread mix. SCALLOPED CORN Mix all ingredients thoroughly.

Preheat oven to 350 degrees F 175 degrees C. Grease a 9 x 13 inch baking dish. Step 2 Mix together corn sour cream eggs melted butter or margarine and sugar.

Ingredients 4 cans 15-14 ounces each whole kernel corn drained 1 can 10-34 ounces condensed cream of mushroom soup undiluted 1 cup sour cream 14 cup all-purpose flour 14 cup whole milk 1. Butter an 11 x 7-inch baking dish or a medium casserole dish. In a large bowl mix together all ingredients except the Parmesan cheese until well combined.

Sprinkle with grated Parmesan. You need 1 can of cream of corn and 2 regular corn. Butter the casserole dish.

Empty 1 can of corn into the Pyrex spreading it level with your fingers. Take 5-6 saltine crackers. Transfer corn and sour cream mixture to a 2-quart casserole or serving dish.

Top corn casserole with remaining crumbled bacon and chopped parsley. Egg pepper milk sour cream whole kernel corn cracker butter and 2 more Scalloped Corn Taste of Home finely chopped onion crushed saltines sugar pepper milk frozen corn and 3 more.