"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Scalloped Corn, by Anne Koski, is from BROAD STREET BUFFET ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Butter casserole bowl. Alternately add creamed corn and crushed cracker crumbs in layers with butter dabs on top. Add as many layers as you want. Add a little milk to each layer just so you can see it. (Pour on edges). Bake at 350 for 25-30 minutes.
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