Scalloped corn

Yield: 5 servings

Measure 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
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,

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