"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

SCALLOPED CORN Recipe

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This recipe for SCALLOPED CORN, by , is from The Blomgren Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marideanne Blomgren
Added: Monday, July 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 - 1 pound cans of creamed corn
1 - 1 pound can of whole kernel corn
3 Cups soda cracker crumbs
1 Cup whole milk
2 Tbsp sugar
1/4 Cup finely minced onion
1/2 Cup light cream
1/4 Cup butter, cut small
S&P

Directions:
Directions:
Mix all except butter and pour into oiled casserole dish. Bake at 325 for 30 minutes. Stir, reduce heat to 300, dot with butter and bake 30 minutes longer. (Can also be baked at 350 for 30-40 minutes)
It won't all fit into this dish so I bake the rest in a separate dish.

Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
This is to be made in the square glass casserole that sits in the silver holder. This is traditional not only in our family but in the majority of Danish/Norwegian families as well and dates back to the mid-eighteen hundreds. This is Mary Nelson Bray's recipe (my grandmother).

 

 

 

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