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Scalloped Corn Bread


This is a cross between scalloped corn and Corn Bread. Some prefer it cooked less and thick-spoonable while others prefer it cooked more and cuttable...I suggest you try it both ways!

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  • 2 boxes jiffy Corn Muffin Mix
  • 2 cans Cream Style Corn
  • 1 can Whole kernel corn
  • 4 eggs
  • 1 c. oil


Servings 13
Preparation time 5mins
Cooking time 65mins


Step 1

Mix all ingredients together and pour into greased 13x9 baking dish. Bake at 325* for 1 hour. Check corn bread. Typically, if you like it spoonable like a side dish, it should be ready. I prefer it to cook another 10-15 minutes so it is cuttable yet still moist.

Also, I use a stoneware baking pan, so another type may require a little less baking time so check it regularly.


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