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A few weeks ago my brother had been home for a visit, and my grandparents had just gotten home from wintering in Florida. Since most of the family was all home for the first time in quite some time the family decided to have a big get together. We were all in a summer mood so we decided to have a big summer/picnic type meal. My uncle was going to grill burgers and brats, my mother made Deviled Eggs, my aunt made 7 Layer Salad, you get the idea. I was in charge of bringing a vegetable. I had a hard time deciding on a good picnic style vegetable that wasn’t plain veggies and dip. Then I saw a billboard add for the new Birds Eye® Steamfresh Vegetables at Meijer and that gave me a great idea of what to make.

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!

I made a large batch of corn and it should serve at least 10 people. Although it depends on the helping size your guests take. I may have taken a few helpings for myself…

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

Pour all of the ingredients into a greased 2 quart casserole bowl and mix together. Then bake at 350 for 60 – 90 minutes (until the top is brown). You’re likely going to find that when it looks done it still seems a bit soupy. This is normal. I always insert a toothpick to double check and as long as the corn isn’t crazy gooey then you’re good to go. The dish will firm as it starts to cool down. The Barbecue Scalloped Corn is best served warm.

 

Yield: Serves 10

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Barbecue Scalloped Corn

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Birds Eye® Barbecue Sweet Corn

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Ingredients

• 2 bags Birds Eye® Barbecue Sweet Corn
• 2 cans creamed corn
• 1 box corn muffin mix
• 1 egg
• 2 tablespoons sugar

Instructions

1. Mix all ingredients together in a 2 quart greased casserole bowl
2. Bake at 350 for 60 - 90 minutes (until top is brown)
3. 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.