Monday, January 28, 2013
Scalloped Corn, This Picture Doesn't Do It Justice
I LOVE Scalloped Corn! It is like a mix between corn bread and corn...pudding? This recipe has been in my family for a while. I don't know a single person who doesn't like this when I make it. In fact, I get asked for this recipe all the time. This one is great for any season and any occasion. Do not expect any leftovers!
1 can of corn, drained
1 can of creamed corn
1/2 cup butter (or margarine)
1 package of Jiffy cornbread/corn muffin mix
1 cup sour cream (or plain yogurt)
Mix all ingredients together and put in a greased casserole dish. Bake uncovered at 350 degrees f for 1 hour or until cooked all the way through.
If you have a taste for spicy, you can always add some tobasco sauce to your own portions. It's good that way too!