"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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