"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Scalloped Corn Recipe

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This recipe for Scalloped Corn, by , is from Eating with the Conner's: A Southern Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Mattingly

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (15 oz. each) cream-style corn
1 can whole kernel corn, drained
2 eggs
3/4 C. milk
Salt and pepper to taste
Ritz crackers, 6 to 7 oz., or Saltines
1/4 to 1/2 stick margarine or butter

Directions:
Directions:
Preheat over to 350. Pour corn into 8-inch baking dish. In bowl, whip together eggs, milk, salt and pepper. Pour over corn. Crush approximately half a roll of Ritz crackers or saltines and stir into corn mixture. Crush a full roll of crackers and pour over the top. Drop thin slices of margarine or butter over the top. Bake at 350 for 45 minutes to one hour.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Ma Conner always used fresh corn-on-the-cob and sliced 'only' the top off the kernel. Then with the back of the knife, she rubbed down the cob to extract the rest of the 'juicey' kernel.

 

 

 

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