More Great Recipes: Eggs | Side Dish | Vegetable

Escalloped Corn


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 1/2 C. cracker crumbs, Ritz-type
1/2 C. (1 stick) butter, melted
1/2 C. sugar
1 tsp salt
2 eggs, well beaten
3/4 C. milk or half & half or cream
1 can whole kernal corn
1 can cream-style corn
Cooking spray for casserole dish


1 1/2 C. cracker crumbs, Ritz-type


1/2 C. (1 stick) butter, melted


1/2 C. sugar


1 tsp salt


2 eggs, well beaten


3/4 C. milk or half & half or cream


1 can whole kernal corn


1 can cream-style corn


Cooking spray for casserole dish


In large bowl, pour melted butter over crumbs. Mix well. Reserve approx.


1/2 crumbs for topping. To the remaining 1 cup crumbs add sugar and


salt. Blend well.


In separate bowl, combine beaten eggs, milk, and corn. Blend together


well. Add to cracker crumbs and mix well.


Pour into sprayed 1-qt. casserole dish. Top with reserved crumbs. Bake


for 35 to 45 mins at 350°F. or until top is well browned. Pudding will


"shake" a bit in the middle but that's OK.


Pairs Well With


Notes

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