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