For major holidays such as Thanksgiving, Christmas and Easter my mother used to make scalloped corn.  Unfortunately Mom left us many years ago and with her transition the recipe for her scalloped corn disappeared.  However, a number of years ago I came across a recipe for "Cornbread Pudding"  and while not the same as her scalloped corn is a darn good substitute.  Over the years this recipe, too, has become a staple of our special occasion feasts.

Here it is:

Cornbread Pudding

1/2 cup butter, melted
1 (8-oz) container sour cream
2 eggs
1 (14.75-oz) can Green Giant (or like brand) cream style sweet corn
1 (11-oz) can Green Giant white shoe peg corn
1 (11-oz) can Green Giant Mexicorn
1 (8 1/2-oz) pkg. corn muffin mix

Heat over to 375 (F).  Spray 12" x 8" (2 qt) glass baking dish with nonstick cooking spray

In large bowl, combine butter, sour cream and eggs; mix until well blended.  Add cream style corn, shoe peg corn, corn with peppers and corn muffin mix; stir just until moistened.  Pour into sprayed baking dish.  (I've learned that you can combine all of the ingredients at one time and simply stir until moistened)

Bake at 375 (F) for 45 to 55 minutes or until slightly puffed and golden brown.  Cut into squares to serve.

12 servings

​Enjoy

The above is a picture of a recipe that I've had for 30+ years and never tried...until last night.  It made for a delicious and flavor-filled chicken.  The next time, thought, I think I will try the baking in the oven method rather that cooking it on the stovetop.

2 1/2 to 3 pound frying chicken, cut up.  (this recipe is old for fryers today can easily exceed 5 pounds...mine did.)
2 tablespoons olive oil
1/2 teaspoon seasoned salt or salt
1/8 teaspoon pepper
3 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ginger
1/3 cup orange marmalade
1/3 cup orange juice
1 teaspoon lemon juice
1/3 cup Burgundy or dry red wine
1 orange thinly sliced

In large skillet, brown chicken in olive oil.  Season with salt and pepper.  Meanwhile combine remaining ingredient EXCEPT the Burgundy and orange slices.

When chicken is browned, pour over it the marmalade mixture.  Reduce heat and simmer, covered, for about 40 - 45 minutes...or until tender.  Add Burgundy and orange slices, cover, and continue simmering for 15 minutes.

(To bake in oven, brown chicken and arrange in 13x9-inch pan.  Combine remaining ingredients except Burgundy and orange slices.  Pour over chicken.  Cover and bake at 350 (F) for one hour.  Add Burgundy and orange slices and bake 15 additional minutes.)

​Serves 4 - 6