"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Confetti Scalloped Corn Recipe

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This recipe for Confetti Scalloped Corn, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ms.Miranda
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, beaten
1 c. light sour cream
1/4 c. melted butter
1 small onion, finely chopped, or 2 tbsp 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

Directions:
Directions:
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

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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