Scalloped Corn Recipe
Ingredients
| Egg | 1 , beaten | |
| Milk | 1 Cup (16 tbs) | |
| Saltine crackers | 1 Cup (16 tbs), crushed | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1 Dash | |
| 1 17-ounce can cream-style corn | ||
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Pimiento | 3 Tablespoon, chopped | |
| Butter | 1 Tablespoon, melted | |
Directions
Combine egg, milk, 2/3 cup of the cracker crumbs, salt, and pepper.
Stir in corn, onion, and pimiento; mix well.
Turn into 1-quart casserole.
Toss melted butter with the remaining 1/3 cup cracker crumbs; sprinkle atop corn mixture.
Bake at 350° for 65 to 70 minutes.
Stir in corn, onion, and pimiento; mix well.
Turn into 1-quart casserole.
Toss melted butter with the remaining 1/3 cup cracker crumbs; sprinkle atop corn mixture.
Bake at 350° for 65 to 70 minutes.
Chef
