I am trying to jazz up the traditional corn/Jiffy cornbread mix = scalloped corn recipe. I tried out my revised version today and although it is good, it lacks something, maybe a certain spice, herb or ingredient that will give it a little punch. Any suggestions would be appreciated.
JIFFY SCALLOPED CORN
1 onion, chopped
1 green pepper, chopped
1 stick butter
8 oz sour cream
1/2 cup evaporated milk
1 teaspoon salt
1 tablespoon prepared mustard
6 slices Deluxe American cheese, torn
1 box Jiffy Cornbread Mix
16 oz bag frozen corn, defrosted
Preheat oven to 350 degrees.
Cook the onion and green pepper in the butter until tender.
Remove from heat.
Stir in the remaining ingredients in the order given.
Spread in a greased 9 by 13 inch pan.
Bake 45 to 60 minutes, until knife inserted in center comes out clean.