SCALLOPED CORN

By curly

Ingredients

• 2 cups corn kernels, fresh or frozen
• 1 can (14.75 oz) creamed corn
• 1 container (8 oz) French onion sour cream dip
• 1 egg, lightly beaten
• 1 box (8.5 oz) corn muffin mix
• 1/4 cup (1/2 stick) butter, melted
• 1/4 tsp ground red pepper
• 1/4 tsp black pepper

Preparation

Step 1

Heat oven to 350 degrees. Coat a deep 8-cup casserole dish with cooking oil.

Mix all ingredients together.

Pour into casserole dish and bake for 90 minutes or until set and lighly golden.

OPTIONAL: Fold in 1 jar (4 oz) sliced sweet red pimientos, drained and chopped.