At our house we're getting used to cooking less volume. It was quite the struggle to cook less when the last of the kids left. Now we find that it takes some planning to make a large enough amount when they all come home. Last week there were 7 of us for dinner on Saturday night and we needed lots of food compared to the normal meal for two.
Corn casserole fits the bill for a easy, satisfying side dish for a crowd. I believe it is the same as or similar to what my mother-in-law used to call Corn Pudding. Whatever you call it, most people like it. Recently I've started making it in a slow cooker. That cooking method keeps the oven free for other things, like a main dish. The other night we had it with a roast turkey breast.
Scalloped Corn
(serves 8)
2 eggs, beaten
½ cup light sour cream
¼ cup melted butter
1 small onion, finely chopped or 2 tablespoons instant chopped onion
1 14-ounce can whole kernel corn
1 14-ounce can creamed corn
1 small box or 1 ½ cups cornbread mix
1. In a medium bowl, mix all ingredients together well.
2. Prepare the slow cooker by spraying lightly with nonstick cooking spray.
3. Cover and cook on high for 2 to 2 ½ hours.
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