Recipe of the Week - Scalloped Corn

Here is a great recipe idea for the next newsletter.  I chose this recipe because there is fresh corn available for folks right now.  This will give them an idea of how they can use fresh vegetables if they have them available and if they don’t then they can use the dried corn from their food storage.

2 cups garden sweet corn, dehydrated or freeze dried (or fresh if you have it available)
2 teaspoons chicken soup base
2 teaspoons onion, chopped dehydrated
1 cup sour cream powder, mixed with 1 ½ cups water
½ batch corn bread batter

If using dehydrated corn, in a medium pan bring to boil 5 cups water, add corn and onions.  Cook for about 15 minutes.  If you are using freeze dried corn you do not need to rehydrate.  After draining the corn, add to an 8 x 8 inch pan that you have greased.
Season with salt and pepper if desired.  Mix sour cream powder in a medium bowl, add chicken soup base and mix together and then pour over corn, gently mix in.  Mix up ½ batch of corn bread and pour over the top of the corn.  Bake in a 350 degree oven for 50-60 minutes until a wooden pick poked in the center comes out clean.  Serve with a bowl of beans or lentils.

This recipe is on page 243 of Jan’s Fabulous Food Storage Recipes.


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