"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 Dorothy Tice, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Corn – canned, whole kernel 1 ½ c (12 oz can) Regular milk or evaporated milk (to add to liquid from canned corn) 2 TBSP butter or oleo 2 TBSP flour 1 tsp salt dash of pepper 2 eggs – beaten ½ c buttered crumbs
Drain liquid from canned corn into measuring cup. Add enough milk to mesure 1 cup. Heat butter in pan; add flour, salt and pepper. Stir until blended. Slowly add liquid and cook, stirring constantly until thickened. Remove from heat and add drained corn. Slowly add beaten eggs, stirring constantly. Pour into greased casserole. Top with buttered crumbs and sprinkle with paprika.
Place in a shallow pan of water. Bake in moderate oven (350º) 45-50 minutes.
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