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This recipe for CORN SCALLOP, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


2 eggs
1 (15 oz.) can whole kernel corn, undrained or 1-1/2 c. fresh corn kernels
1 (15 oz.) can cream-style corn
1 (6 oz.) can evaporated milk
2 T. butter
2 T. minced onion
tsp. black pepper
2 c. coarsely crushed saltine crackers
1 (12 oz.) pkg. diced pepper Jack or Swiss cheese

Preheat oven to 325. Grease a 13x9 baking dish.

Beat eggs slightly in a large bowl. Stir in whole kernel corn and cream-style corn. Add evaporated milk, butter, onion and pepper. Fold in cracker crumbs and diced cheese.

Spoon corn mixture into dish. Bake 1 hour or until set. Let stand 5 minutes. Cut into squares and serve. Serves 8.




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