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Scalloped Corn Recipe

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This recipe for Scalloped Corn, by , is from Cranberry Isles Ladies Aid Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Evelyn Wedge

Category:
Category:

Ingredients:  
Ingredients:  
1 can Cream Style Corn
1 can* Milk (whole)
2 beaten Eggs
cup Green Pepper, chopped fine
1 tsp. Salt
1 can* soft Bread Crumbs
Pepper (shake lightly)
Paprika (shake lightly)
1 tsp. Sugar
2 tbsp. chopped Onion
Dash Celery Salt

1 can = approximately 1⅓ cups

Directions:
Directions:
Open corn and turn into mixing bowl. Using the can for a measure, tear enough soft bread into small pieces to fill can (not hard-packed). Measure milk by can and add to the corn and bread. Beat eggs, add to the other mixture. Add green pepper, onion and seasoning. Turn into well-buttered casserole dish and shake on the paprika. Bake at 350 until knife inserted into center comes out clean (consistency of custard).

Personal Notes:
Personal Notes:
Easy to double or triple for quantity cooking.

 

 

 

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