Richmond, Indiana - I know there are a lot of different variations for Scalloped Corn and I gave you one not long ago; however I was over at the 5th Street Salon getting my hair cut the other day and ask Sandy Prater, my hair dresser if she had a good recipe that she wanted to share. Well this recipe came from her memory, she said, “I know this one by heart, I make it all the time because my family loves it.” I knew it would be good so I tried it a few nights ago and there was nothing left over that night. I served it with pork chops, roasted potatoes, broccoli, and rolls. This one is so easy and quick to prepare and it is delicious. Enjoy! Thanks Sandy .



Scalloped Corn

1 stick butter

1 box Jiffy corn bread mix

2 eggs

1 cup sour cream

1 can drained corn

1 can creamed corn

2 Tablespoons sugar


Mix all ingredients together in order in your baking dish and mix well. Bake at 350 for 45 minutes


NOTE

The easy thing about this recipe is that I can bake my pork chops, scalloped corn and potatoes at the same time! Put the broccoli in the steamer, rolls in the oven for the last few minutes of baking time and I am done!
 

Photo: Rita of Rita's Kitchen preparing her Scalloped Corn in what is one of the busiest kitchens in the Midwest for Thanksgiving guests.