Yield: 5 servings
|2 cups||Corn, fresh; cut from cob|
|2||Eggs; slightly beaten|
|¼ cup||Green pepper; minced|
|1 cup||Cracker crumbs; divided|
|2 tablespoons||Butter; divided|
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,