Monday, November 12, 2012

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.


2 comments:

  1. This recipe is amazing!! And I love that you have hyvee sour cream.

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