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Scalloped Corn Supreme Recipe

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This recipe for Scalloped Corn Supreme, by , is from The Sarah and Bradley Kilborn Family Kitchen, 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!

Cari F Ouderkirk


1 No. 2 can (2 1/2 cups) cream style corn
1 cup of milk
1 well beaten egg
1 cup cracker crumbs
1/4 cup minced onion
3 tablespoons chopped pimiento
3/4 teaspoon salt
Dash pepper
2 tablespoons butter or margarine
1/2 cup cracker crumbs

Pre-Heat oven to 350 F

Heat corn and milk.
Gradually stir in egg.
Add 1 cup crumbs, onion, pimiento, and seasonings.
Mix well
Pour into greased 81/2 x 1 1/2 inch round pan

Melt butter and pour over 1/2 cups crumbs
Sprinkle buttered crumbs over corn

Bake in moderate oven (350) 20 minutes. Garnish with pimiento strips.

Makes 6 servings

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Sarah's mother made this for every holiday family get-together. The original recipe is from Grandmother Finney's Better Homes and Garden Cookbook she received as a wedding gift in 1960.




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