"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Escalloped Corn Recipe

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This recipe for Escalloped Corn, by , is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Kinsman
Added: Wednesday, October 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream corn
1/3 can milk
2 eggs (slightly beaten)
1 1/2 c. bread crumbs (divided)
1/2 tsp. salt
1/2 tsp. sugar
Dash pepper
Dash garlic salt
2 Tbsp butter, melted
1/4 c onion, chopped

Directions:
Directions:
Mix together all ingredients (except 1 cup bread crumbs). Pour into a greased baking dish 8x8 or round casserole dish.

Take remaining bread crumbs and add 1/4 c. melted butter to it and sprinkle it on top of corn mixture. Bake at 350 for 45-60 minutes or until golden brown and set in the center.

Allow 5-10 minutes to cool a bit after removing it from oven, it can be very hot!

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I usually double the recipe because this is a favorite of mine since my Grandma Vi used to make it for me as a child.

 

 

 

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