One of our family’s favorite recipes is Scalloped Corn. This is a staple side dish at many family gatherings, and it’s rare to not have it served with one of our holiday meals. I decided to change the recipe up and give it a summer kick by using the new Birds Eye® Barbecue Sweet Corn. This was quite an undertaking. I was going to change a recipe and feed it to it’s biggest fans, and I knew they likely would be it’s biggest critics as well.
The evening of our family gathering came, and I’ll admit I was a bit nervous to see what everyone thought of my updated recipe. I myself hadn’t even snuck a taste, so I had no clue how the corn had turned out. I am very happy to report that the recipe was a huge success. My family couldn’t stop raving about how yummy it was. You really could taste the barbecue flavor from the corn too. It turned out to be the perfect vegetable side dish for a summer picnic!
Here’s what you need to make it:
- 2 bags of Birds Eye® Barbecue Sweet Corn
- 2 cans of creamed corn
- 1 box of corn muffin mix
- 1 egg
- 2 tablespoons of sugar
- 2 bags Birds Eye® Barbecue Sweet Corn
- 2 cans creamed corn
- 1 box corn muffin mix
- 1 egg
- 2 tablespoons sugar
- Mix all ingredients together in a 2 quart greased casserole bowl
- Bake at 350 for 60 - 90 minutes (until top is brown)
- Serve warm
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This is a sponsored conversation written by me on behalf of Birds Eye® . The opinions and text are all mine.