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
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.