Many of you may or may not know that I grew up in Iowa and the first thing that I usually hear in response is, “Oh that’s the state with all the corn” or people who are really good at geography say, “Is that where they grow potatoes?” No, that’s Idaho… but with today’s recipe, I bring you a taste of corn goodness and a staple at many of my family gatherings. It’s a simple and inexpensive recipe for scalloped corn. It pairs well with almost any meat and can be served hot or cold.
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INGREDIENTS:
-1 stick of butter, melted
-1 cup of sour cream
-1 box of Jiffy corn muffin mix
-2 eggs
-1 can of whole kernel corn, drained
-1 can cream corn
-(Optional: sprinkle cheddar cheese on top after you pull out of the oven and let it melt)
DIRECTIONS:
- Preheat oven to 400 degrees
- Mix all the ingredients together in a bowl
- Grease a 9×13 inch baking dish
- Pour mix into greased dish
- Bake for 35 minutes or until it’s no long wet in the middle (you can test it with a toothpick or fork)
NOTE: I like to melt a little cheddar cheese on top with a pinch of salt and pepper. A dollop of sour cream or Greek yogurt on the side works too.