Nov 23, 2006
For a simple recipe, this dish comes out quite well. I've made this "Scalloped Corn" dish two years in a row for Turkey Day to complement my more complicated recipes. It's not a gourmet recipe, so it doesn't have a lot of complex flavors or textures-- it's a straight forward, stick to your ribs kind of side dish that adults and children both enjoy (my family calls it a cornbread, which it kind of resembles). As weird as it is, I've noticed different people can follow this exact same recipe with significantly different results. For example, when my sister tried to follow this recipe, it came out looking like mush-- I have no idea why. In any event, I agree with other reviewers that if you are using the Jiffy mix, to cut down on the sugar (I use half the recommended amount). I also increased the baking time, but every oven is different, so just remember to check on it a couple times while it's baking.
—dianasaurusrex
