This scalloped corn is Jane’s mother, Louise’s, recipe. We had it while visiting Jane. The recipe makes a good-sized batch. We dined on it several times, and the last time was a tasty as the first.

Jane's Scalloped Corn

1 box Jiffy cornbread mix
1 can cream style corn
1 can whole kernel corn
1 stick oleo
8 oz shredded cheese
1 small onion, chopped (or less)
1 stalk celery, chopped
1/2 c green pepper, chopped
1 or 2 eggs
2 c water
1 c milk

1. Cook onion, celery, peppers in the 2 c of water until soft.
2. Add cheese, oleo, milk.
3. Fold in eggs, muffin mix, and the 2 cans of corn.

Bake at 350° for about an hour.

This makes quite a firm dish that can be cut into squares to serve.