This recipe comes from a good friend of mine. Actually, it's not Nancy's recipe but her Mom's recipe.
Before I post this recipe, let me explain what "Corn Crap" in the title means. Somewhere along the way, this dish was labeled "Corn Crap" by, I think, Nancy's husband because he couldn't remember the name. It wasn't meant to be a bad thing because we all LOVE it so much! In fact, it should probably be named "Corn Crack" because you can't just have one helping of it.
Anyway. Fast forward to a visit to Nancy's home town of Bellefontaine, Ohio. Nancy took me and another friend of ours, Carolyn, to visit where she grew up. Well. Nancy's Mom, Sis, cooked for us and she made this scalloped corn. When Carolyn saw it she called it "Corn Crap" and Nancy's Mother's eyes just about popped out of her head and she said "Nothing I make is CRAP!" Sis didn't realize that it was a term of endearment for the casserole and we thought Carolyn was about to cry! Too funny! I'm sure it's a story we'll remember forever!
Scalloped Corn
Ingredients:
2 cans creamed corn
1 can whole kernel corn, drained
1 box Jiffy corn muffin mix
1 Tablespoon sugar
2 eggs, beaten
1 cup milk
1/2 cup butter, melted
Directions:
1. Mix all ingredients together in a big bowl.
2. Put into greased casserole or baking dish.
3. Bake uncovered at 350 degrees until brown. Approximately 40-50 minutes.
Notes:
1. You can prep this dish the day before and cook it the day of your dinner. If you do this, be sure to take it out of the refrigerator 1-2 hours prior to baking to bring it to room temperature.
2. You can also prep and bake this the day before too and reheat it in the oven the day of your dinner.
Thanks for stopping by my kitchen!
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