Gold-n-Soft Scalloped Corn
- 2 eggs
- 16 ounces cream-style corn
- 16 ounces whole kernel corn, drained
- 1/2 cup Gregg’s Gold-n-Soft margarine, melted
- 1 cup sour cream
- 1 81/2-ounce package corn muffin mix
- 1 cup shredded Cheddar cheese
Instructions:
Corn is a classic, understated vegetable that imparts a natural sweetness to a dish,
- Preheat oven to 350°F. Beat eggs in a medium-size bowl. Stir in corn, margarine and sour cream. Fold in muffin mix.
- Pour into a greased 9-by-13-inch pan.
- Sprinkle with cheese and bake 35 minutes, or until a toothpick inserted in the center comes out clean.