Yield: 5 servings
Measure | Ingredient |
---|---|
2 cups | Corn, fresh; cut from cob |
2 \N | Eggs; slightly beaten |
¼ cup | Green pepper; minced |
½ teaspoon | Salt |
1 cup | Cracker crumbs; divided |
2 tablespoons | Butter; divided |
⅔ cup | Half-and-half |
\N \N | Paprika |
\N \N | Parsley; opt. |
Combine corn, eggs, green pepper, and salt; mix well. Spoon half of mixture into a greased 1-½ quart casserole. Sprinkle with half of cracker crumbs, and dot with 1 tablespoon butter. Repeat layers; pour half-and-half over top.
Bake at 325 degrees for 30 to 35 minutes. Remove from oven, and sprinkle with paprika. Garnish with parsley, if desired.
SOURCE: Southern Living Magazine, July 1980. Typos by Nancy Coleman.
Nancy O note: Maybe for the diabetic,