Scalloped corn
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Corn, fresh; cut from cob |
| 2 | 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 |
| Paprika | ||
| Parsley; opt. | ||
Directions
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,