|
Corn Casserole III
I begged a neighbor for her "scalloped corn" recipe. This is the one except the neighbor's calls for 1/4 cup butter instead of 1/2 cup. Draining the whole kernel corn makes the casserole more firm, closer to corn bread. Next time, I will reserve at least 1/2 of the liquid to get the scalloped consistency. Using low fat sour cream worked too. Either way, it was a hit at my house.
0 users found this review helpful
|
Reviewed On:
Nov. 15, 2009
|