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Scalloped Corn Recipe

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This recipe for Scalloped Corn, by , is from In the Kitchen with Grandma, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Royis Calder


1/4 cup of chopped onions
2 tablespoons melted butter
2 tablespoons four
1 teaspoon of salt
1/2 teaspoon of paprika
1/4 teaspoon of dry mustard
Dash of pepper
3/4 cups of milk
1 can (17 ounces) whole kernel corn, drained
1 egg beaten
1/2 cup cracker crumbs
3 tablespoons of more melted butter

Saute onion in the 2 tablespoons melted butter until lightly browned. Stir in the flour, salt, paprika, dry mustard, and pepper. Remove from heat and gradually stir in the milk. Return to heat and boil 1 minute, stirring constantly. Remove from heat and stir in corn and egg. Pour mixture into a greased 1 quart baking dish. Combine crumbs and the 3 tablespoons of melted butter, stirring until moistened. Sprinkle over top. Bake at 350 degrees for about 45 minutes.




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