Name: Country Style Scalloped Corn
Ingredients: 1/2 c Butter; melted; 2 Eggs; beaten; 1 cn (16-oz) whole kernal corn; drained; 1 cn (16-oz) creamstyle corn; 1 c Sour cream; 1 Box (9-oz) corn muffin mix

The first mark of a healthy church is expositional preaching. It is not only the first mark; it is far and away the most important of them all, because if you get this one right, all of the others should follow… If you get the priority of the Word established, then you have in place the single most important aspect of the church’s life, and growing health is virtually assured, because God has decided to act by His Spirit through His Word… The congregation’s commitment to the centrality of the Word coming from the front, from the preacher, the one specially gifted by God and called to that ministry, is the most important thing you can look for in a church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Vegetable	10	Servings

INGREDIENTS

1/2	c	Butter; melted
2		Eggs; beaten
1	cn	(16-oz) whole kernal corn; drained
1	cn	(16-oz) creamstyle corn
1	c	Sour cream
1		Box (9-oz) corn muffin mix

INSTRUCTIONS

submitted by: rayna@iconz.co.nz
This moist and very tasty. I made it again this evening after not having it
for a long time and the house smells devine!
Melt butter and beat eggs. Drain the whole kernal corn. Combine all
engredients together adding the muffin mix last. Pour into greased 7 x 11
inch baking dish. Bake at 375 degrees (or 190) for 35-40 minutes or until
lightly browned. Serves 10. Can prepare ahead. Keeps well.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 8 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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