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Scalloped Corn
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4 cups fresh or frozen corn
3 eggs
1 cup milk
1 cup crushed saltines (about 30 crackers), divided
3 tablespoons butter, divided
1 tablespoon sugar
1 tablespoon finely chopped onion
Salt and pepper to taste
In a large bowl, combine the corn, eggs, milk, 3/4 cup cracker crumbs, butter,
sugar, onion, salt and pepper. Transfer to a greased 1-1/2-qt. baking dish.
Sprinkle with remaining cracker crumbs. Bake, uncovered, at 325° for 1 hour
or until a knife inserted near the center comes out clean.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |