This recipe for Scalloped Corn, by Joan Johnson, is from Sjostrom Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can cream style corn 1 can whole kernel corn (drained) 2 eggs 1 c. milk 16 soda crackers (or 8 if "double"), crushed salt & pepper
Beat eggs slightly. Add corn and milk. Stir in crushed crackers, salt and pepper. Pour into casserole. Bake at 350º for 30-45 minutes, or until knife comes out clean when inserted. Top will be golden brown.
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