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When my hubby and I were newly married, we lived many miles from family. We were unable to come home for both Thanksgiving and Christmas, so we chose Christmas. That left us spending Thanksgiving alone. However, we had become friends with a newly single mother who was also miles from home and family. She, too, had to chose between Thanksgiving and Christmas, and made the same choice we did. We invited her and her daughter to our Thanksgiving dinner and she insisted that she bring a side dish for us. I had never heard of "Scalloped Corn" before and was a bit afraid of it. Not wanting to be rude, I tasted a small bite. It was delicious! I begged for the recipe. We moved back to our hometown shortly thereafter, and we haven't seen her since. Through the years we have lost touch. But every single Thanksgiving we have LeeAnn's Scalloped Corn, in honor of her friendship and our first Thanksgiving.
Scalloped Corn 2 cans cream style corn 2-3 eggs 1/4 cup sugar 1/4 cup milk 1 pkg Jiffy corn muffin mix
Grease souffle pan. Mix ingredients together, reserving a small amount of the muffin mix. Pour mixture into pan. Sprinkle top with remaining mix and top with slices of butter. Bake at 350 for 1 hour. |
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