"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard


  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!