"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
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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