No Muffin Mix Scalloped Corn Recipes

JIFFY SCALLOPED CORN CASSEROLE

Jiffy Scalloped Corn Casserole image

Make and share this Jiffy Scalloped Corn Casserole recipe from Food.com.

Provided by Jo in Arlington

Categories Cheese

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

2 eggs
1 (14 ounce) can creamed corn
1 (14 ounce) can whole kernel corn (undrained)
1 cup sour cream
1 (8 ounce) package Jiffy cornbread mix
1/2 cup melted butter
1 cup shredded cheddar cheese

Steps:

Beat eggs slightly.
Add sour cream, butter and corn.
Fold in dry Jiffy corn mix.
Put in baking disk (I used a 9 x 7).
Sprinkle cheese on top.
Bake at 350 for 45-60 minutes.
Make sure center comes out clean.
Another rendition is to mix in the cheese-- this was very good since it spread the cheese throughout the corn.

CORN MUFFINS

Corn Muffins image

Tried these out during Thanksgiving. They were a big hit!

Provided by Anne O. Nymous

Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
½ cup butter, melted
1 egg, beaten

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.6 g, Cholesterol 36.7 mg, Fat 8.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 357.8 mg, Sugar 9.6 g

SCALLOPED CORN

Scalloped Corn image

Here's a side dish which our family loves! Originally submitted to ThanksgivingRecipe.com.

Provided by Carla A.

Categories Side Dish Casseroles Corn Casserole Recipes

Yield 12

Number Of Ingredients 7

Ingredients

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1 (8 ounce) container sour cream
2 eggs
½ cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 30.2 g, Cholesterol 60.2 mg, Fat 14.9 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 8.1 g, Sodium 616.2 mg, Sugar 6.7 g

CORN CASSEROLE WITHOUT JIFFY®

Corn Casserole without Jiffy® image

This easy corn casserole is made without Jiffy® and takes only minutes to prepare.

Provided by Vandale Gentry

Categories Side Dish Casseroles Corn Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

2 (15.25 ounce) cans shoepeg corn, drained
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
1 cup grated Cheddar cheese
½ cup butter
1 sleeve crushed buttery round crackers (such as Ritz®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pour corn in a flat casserole dish. Combine condensed soup, sour cream, and Cheddar cheese in a bowl. Mix well and spread over corn.
Melt butter in a saucepan over medium-low heat, add crackers, and mix to combine. Spread over corn.
Bake in the preheated oven until bubbly, about 25 to 30 minutes.

Nutrition Facts : Calories 444.5 calories, Carbohydrate 32.2 g, Cholesterol 82.7 mg, Fat 33.1 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 19.4 g, Sodium 1055.3 mg, Sugar 5.2 g

NO MUFFIN MIX SCALLOPED CORN

No Muffin Mix Scalloped Corn image

I wanted a scalloped corn recipe that didn't require any muffin mix ingredient, and I found this one. I haven't made it yet, but am planning to for Christmas dinner, and wanted to post it here to save it. I will rate it after I've made and tasted it. Also, you can substitute red bell pepper for the green, and you need to use soft bread crumbs. This sites computer wouldn't let me put "soft" in the ingredient list. The cooking time will vary, depending on the shape of the casserole dish you use. Update: You can't review your own recipe, but since I posted this I have made it, and it's yummy.

Provided by arroz241_11561377

Categories Vegetable

Time 1h

Yield 2 quart, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup chopped onion
1 cup chopped green pepper
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
2 cups milk
2 eggs, slightly beaten
2 (16 ounce) packages frozen corn, thawed and drained
2 cups breadcrumbs
3/4 teaspoon salt
1/4 teaspoon ground pepper

Steps:

Grease 2 quart casserole dish. Melt 1 tablespoon butter in skillet and saute onions and peppers until tender Add the flour and stir to coat the vegetables.Add all of the milk and stir continually until thick and bubbly,remove from heat and set aside.In a large bowl, mix together corn, eggs, 1 cup of the bread crumbs, salt and pepper.Stir in thickened milk mixture, pour into greased casserole dish. Melt remaining butter, stir in remaining bread crumbs, and sprinkle on top of corn mixture. Bake uncovered, at 325 degrees for 40-45 minutes.

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