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Jiffy Scalloped Corn

none

32 ounces frozen whole kernel corn
1/2 cup butter; melted
1 cup sour cream
1 8 oz. box Jiffy cornbread mix

Place 16 oz. thoroughly thawed corn kernels in a food processor. Add two tablespoons of sugar and puree. Add reserved corn kernels and all other ingredients. Thoroughly mix until well blended then transfer mixture into a pre-greased casserole dish. Bake at 350F for 45/50 minutes or until golden brown. Posted to the BBQ List by Jim Anderson on Apr 07, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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