This recipe for Pam's Scalloped Corn, by Pam Cooper, is from Cooking From The Heart,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can (17 oz) creamed corn 1 tbsp onion, chopped 2 eggs, beaten 1 tbsp celery, chopped 1/2 cup soda crackers, crushed 1/2 tsp sugar 1/4 cup butter, melted 6 drops of Tabasco 1/4 cup undiluted evaporated milk 1/2 tsp salt 1/4 cup carrot, shredded 1/2 cup cheddar cheese, grated 1/4 cup green pepper Paprika
Preheat oven to 350º. Combine corn and all ingredients except the cheese. Mix thoroughly and put into greased baking dish. Top with cheese and paprika. Bake for 30 minutes or until set and the top is golden brown.
I add a bit more onion and celery to taste – 1 T is not a whole lot
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