Serves 4 to 6
1 lb can cream style corn
1 lb can whole kernel corn - drained
2 cups soda cracker crumbs
3/4 cup milk
1/4 cup sugar
½ cup light cream or half and half
1/4 cup minced onion
2 Tblsp. unsalted butter, cut into bits
In a large bowl, combine both cans of corn, cracker crumbs, milk, sugar and the cream; the onion and salt and pepper to taste. Spoon the mixture into a buttered 1 and ½ quart shallow baking dish and dot it with butter. Bake the mixture in the middle of a preheated moderately slow oven at 325 for 30 minutes. Stir the mixture, reduce heat to 300 and bake for 30 minutes more. Transfer the scalloped corn to a heated serving dish.
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© 1997 Joan Gieson Ministries of Love - All Rights Reserved
Ministries of Love.Inc.
St.Louis Mo. 63145