Prep 10 mins
Cook 45 mins
This was one of my Granny's favorites and was often requested when we were growing up. The ultimate in simplicity!
- 2 cans cream-style corn
- 4 eggs, beaten
- 1 package corn muffin mix
- 1 cup vegetable oil
- 1 teaspoon minced onion
- 1 (4 ounce) jar pimentos, chopped
- 1 cup cheddar cheese, grated
- Combine all ingredients.
- Pour into oven safe casserole.
- Bake at 350 degrees for 45 minutes.
We really enjoyed this side dish. My husband will eat regular corn sparingly but when I made this, he had a couple of helpings. Same with the Granny's Corn Casserole. Both are keepers.
I made this as a side dish for Thanksgiving. It was a hit. It reminded my brother of a dish my Grandma made, except he thought it had oysters in it. GROSS.
I just fed a supper to a group of 8. With the scalloped corn. It was excellent. There is none left, and they are demanding the recipe. The only thing I changed was I used only about 2/3 cup of oil. Excellent, and could be changed for the cuisine.