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Confetti Scalloped Corn

2 eggs -- beaten
1 cup light sour cream
1/4 cup butter or margarine -- melted
1 small onion -- finely chopped, (or 2 tbsp dried chopped onion)
1 can Mexicorn - (11 oz) -- drained
1 can cream-style corn - (14 oz)
2 tablespoons green jalapeno salsa - (to 3 tbsp) -- (optional) (or regular salsa, or chopped green chile)
1 small cornbread mix (Jiffy or similar)


Mix all ingredients together well; pour into a lightly buttered 3 1/2-quart slow cooker (or into a baking dish that will fit into a larger slow cooker). Cover and cook on HIGH for 2 to 2 1/2 hours.

This recipe yields 6 to 8 side-dish servings.

Some general comments about this recipe:


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