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Ingredients

Directions

  • Grease a 2-quart oval baking dish, 2-quart round casserole dish or 8x8x2-inch square baking dish (2-quart); set aside.

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For topping:

  • In a 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add the 3/4 cup crushed crackers. Cook and stir until crackers are light brown; remove from skillet and set aside.

  • In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add onion. Cook onion until tender, stirring occasionally. Stir in corn, cream-style corn, the 1 cup crushed crackers, milk, drained pimiento, eggs, black pepper and, if you like, paprika.

  • Transfer corn mixture to the prepared baking dish. Sprinkle on topping.

  • Bake, uncovered, in a 325 degree F oven for 35 to 40 minutes or until center is set and a knife inserted near center comes out clean. Remove from oven. If you like, sprinkle with cheese. Let stand for 10 minutes before serving. Makes 8 servings.

Old-Fashioned Scalloped Corn with Ham:

Prepare as directed above. Cut 6 ounces cooked boneless ham into bite-size cubes. Stir into corn mixture in skillet.

Old-Fashioned Scalloped Corn with Oysters:

Prepare as directed above. Stir one 8-ounce can whole oysters, drained, into corn mixture in skillet.

Nutrition Facts

204 calories; 8 g total fat; 93 mg cholesterol; 327 mg sodium. 29 g carbohydrates; 7 g protein;

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