Confetti Scalloped Corn

This weeks recipe is from Larie.

Confetti Scalloped Corn

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

Mix all ingredients together well.
Pour into a lightly buttered 3 1/2 quart crock pot.
Cover and cook on high for 2 to 2 1/2 hours.

This was awesome. It tasted like desert.

Remeber the card blitz is this Saturday, so call in to save your spot. There are just a few spots left.

Stay warm and safe until next time.