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.


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

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