Scalloped Corn Supreme
1 can creamed corn
1 cup milk
1 egg, well beaten
1 cup cracker crumbs (about 22 crackers), divided
1/4 cup chopped onion
3 Tbsp pimento, chopped
1 Tbsp butter, melted
Preheat oven to 350 degrees F.
Grease a 1 or 1 1/2 quart casserole dish or baking pan.
In a saucepan, heat the corn and milk to just beyond warm (don't boil).
Gradually stir the egg into the corn mixture.
Mix in 2/3 cup of the cracker crumbs, onion, and pimento.
Pour into the prepared pan.
Mix remaining cracker crumbs with the melted butter; sprinkle over the corn mixture.
Bake uncovered for 60 minutes or until a knife inserted in the center comes out clean.
Pairs Well With
I found this recipe as a young wife, over 40 years ago, probably in the Better Homes and Garden cookbook. It is delicious and goes especially well with a pork roast or ham. As I review this recipe, I can't remember ever making a single batch - I almost always double or triple it.