Side-ling up to the holiday table: Justin Carlisle's scalloped corn
Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.
Chef Justin Carlisle of Ardent says that his aunt's scalloped corn is one of his favorite holiday dishes.
"This recipe came from my aunt Mary. It is my favorite side dish for the holiday season. No one ever makes it as good as she does.
"I remember going to my mother's side of the family when we were little, and Aunt Mary was always such a fun outgoing woman, always dressed better than everyone, someone who could hold her own with the whole family. I was intimidated by her as a young boy; but, as she served me this the first time, she introduced herself to me. A warmth and loving part came out of her and we have been very close ever since. She is my favorite, just like her dish."
2 15-ounce cans corn, drained
1 15-ounce can creamed corn
1 diced bell pepper
1/4 cup minced onion
1/4 cup butter, melted
1 cup sour cream
1 box Jiffy cornbread mix
salt and pepper, to taste
1/8 teaspoon cayenne pepper
Pre-heat oven to 350 degrees. In a large mixing bowl, combine all ingredients and stir together. Pour into an 8x8 or 9x9 dish and bake for 45-50 minutes or until the center is set and a knife inserted in the middle comes out nearly clean.
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