Surprise Scalloped Corn
Jana Temple Colorado Springs, CO
This is my mother’s recipe that has been handed down to me and now to my grown daughters. It is very special to us. She passed away some time ago, and I am happy to share it in her honor. 14-3/4 oz. can cream-style corn 15-oz. can corn, drained 1/4 c. butter, melted and slightly cooled 8-1/2 oz. pkg. corn muffin mix
2 eggs, beaten 1/4 c. sugar 8-oz. container sour cream 1 c. shredded Cheddar cheese
In a large bowl, mix together all ingredients. Spoon into a greased 3-quart casserole dish. Batter will rise slightly during baking, so make sure there is 1/2 to one-inch space in dish above batter. Bake, uncovered, at 350 degrees for 50 to 60 minutes, until golden. Serves 4 to 6.
Keep a couple of favorite side dishes tucked away in the freezer. Pair with hot sandwiches or a deli roast chicken to put a hearty homestyle meal on the table in a hurry.
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