Scalloped corn

Review by Lyndee:

A while back one of our readers asked that we try out a scalloped corn recipe for our Thanksgiving feast.  Neither Melody nor I are traditionally big fans of scalloped corn but we promised to give it a try.  Here’s the recipe we used. 

1 stick butter

1 can creamed corn

1 can  whole kernel corn (do not drain)

8 oz sour cream

2 eggs

1 jiffy corn bread mix

Melt butter.  Add corn and sour cream.  Mix together.  Add beaten eggs and corn bread mix.  Stir.  Baked uncovered in 9x13 pan at 350 degrees for 1 hour. 

As soon as this starting cooking in the oven it smelled pretty good.  It came out of the oven a beautiful golden brown and I must say, this was the best scalped corn I have ever had.  Great flavor, great consistency and just really delicious.  Who knew?  Guess we will add this to the list of great side dishes.

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