This recipe for Scalloped Corn, by Kay Heroux, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lg. cans cream style corn 1 c. milk 1 well beaten egg 1 c. cracker crumbs 3/4 tsp. salt dash of pepper 1 to 2 T. butter 1/2 c. cracker crumbs
Mix all ingredients together except the 1 to 2T. butter & cracker crumbs. Pour into greased 1-1/2 quart casserole dish. Crush 1/2 c. crackers & add 1 to 2 T. melted butter, mix together Top with buttered crumbs. Bake at 350º for 30 minutes
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