ESCALLOPED CORN

Escalloped Corn

ESCALLOPED CORN:  Whenever we have a family meal together, Escalloped Corn needs to be part of the meal.  It doesn’t matter what the entrée is, this side dish goes well with it.  From grilled hamburger meals…to ham dinners…to potlucks…to Thanksgiving turkey dinners – nothing beats it.  This is obviously a family favorite.  Not only is the Escalloped Corn delicious, but it is also very simple to make.

 

INGREDIENTS:

1 can whole kernel corn (do not drain)
2 cans cream style corn
1 stick (1/2 cup) margarine, melted
2 eggs, slightly beaten
1 cup sour cream
1 Jiffy cornbread mix

 

DIRECTIONS:

Preheat the oven to 350˚.  Mix all the ingredients together in your baking dish.  Bake at 350˚until it sets (approximately 45 minutes – 1 hour).  Time can vary but you want to make sure the top browns so you have a better chance that the dish is completely cooked through, especially if you bake it in a bowl.  If you use a flat pan to cook it in, you may not have to leave it in the oven as long as the recipe states.  Until you have made it a couple of times and see what works for you, I’d recommend checking more often after you pass 30 minutes.  This would be even more important if you use a flat pan.  Making this dish in a deep bowl means it will take more cooking time for the inside to get completely cooked, but that is how everyone in our family makes it.  We live in a high altitude location and that may also affect the results.

The leftovers are easily stored in a smaller container – just make sure that it’s covered.  I cannot tell you how long leftovers would last because, at least with our family, leftovers of this dish do not last long enough to find out.  We are ALWAYS ready to eat this Escalloped Corn!


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