"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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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