Wednesday, January 29, 2014

Confetti Scalloped Corn

Confetti Scalloped Corn
[crockpot]


  • 2 eggs, beaten
  • 1 cup light sour cream
  • 1/4 cup melted butter
  • 1 small onion, finely chopped, or 2 TBS dried chopped onion
  • 1 can Mexicorn, drained (11oz)
  • 1 can cream-style corn (14oz)
  • 2 to 3 tablespoons green jalapeno salsa, regular
  • salsa, or chopped green chile (optional)
  • 1 small cornbread mix (Jiffy or similar)

Preparation:

Mix all ingredients together well; pour into a lightly buttered 3 1/2-quart slow cooker/Crock Pot (or into a baking dish that will fit into a larger slow cooker/Crock Pot). Cover and cook on high for 2 to 2 1/2 hours. Serves 6 to 8 as a side-dish.
* Diana Rattray
southernfood.about.com

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