CORN SCALLOP

Ingredients:

• 1 (8 oz.) can cream style corn
• 1 (8 oz.) can whole kernel corn
• 1 stick (1/2 cup) melted butter
• 1 cup sour cream
• 1 (8 1/2 oz.) package corn muffin mix
• A drop or 2 of Tabasco (optional)
• 1 (4 oz.) can green chilies, chopped (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Ingredients: In a large bowl, combine the cream style corn, whole kernel corn (undrained), melted butter, sour cream, and corn muffin mix. If desired, add a drop or two of Tabasco and the chopped green chilies for extra flavor.
3. Prepare Baking Dish: Pour the mixture into a souffle dish or an 11×7 inch baking dish.
4. Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and crusty.
5. Serve: Let the corn scallop cool for a few minutes before serving. Enjoy!

Summary:

This Corn Scallop recipe by Beverly Goettelmann is a comforting and flavorful dish that puffs up beautifully with a crusty top. The combination of cream-style corn, whole kernel corn, sour cream, and corn muffin mix creates a rich and satisfying side dish perfect for any meal.

Category:

Side Dish

Serving Size:

Serves 6

Estimated Calorie Count:

• Cream Style Corn: 180 calories
• Whole Kernel Corn: 140 calories
• Butter: 810 calories
• Sour Cream: 492 calories
• Corn Muffin Mix: 900 calories
• Green Chilies: 25 calories

Total Calories:

2547 calories for the entire dish

Calories per Serving:

Approximately 425 calories per serving

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