My Favorite Scalloped Corn
Ingredients
1 can cream-style corn
1 can whole kernel corn, drained
1 stick butter or margarine, melted
1 c. sour cream
Salt & pepper, to taste
1/2 c. milk
4 T. chopped onion
1/2 box Jiffy corn muffin mix (8 1/4 oz.)
2 eggs
Instructions
Mix all ingredients together. Bake, uncovered for 45 minutes, or more, at 350° in an 8-inch pan or casserole dish.
NOTE: Can substitute 1 C of milk with 1 teaspoon of vinegar for sour cream. Omit the 1/2 cup of milk then.