Escalloped Corn
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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.
