[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]ESCALLOPED CORN[/title][fusion_text]Week of December 22nd to 26th 2014
submitted by Jan Albrecht Congratulations Jan!
1 C melted butter
4 eggs
16 oz sour cream
16 oz can of creamed corn
16 oz can of whole kernal corn (DO NOT DRAIN, USE LIQUID)
2 8oz packages of Jiffy Corn Muffin Mix
Add eggs to melted butter. Mix in sour cream, both cans of corn and the muffin mixes. Put into a 9×13” greased pan and bake @ 350 for 1 hour. May cut recipe in half and use a 9×9” pan. Goes well with a Christmas ham dinner!
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