Scalloped Corn

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

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 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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