Scalloped Corn Supreme
  • Cooking Time: 60 minutes
  • Servings: 6
  • Preparation Time: 10 minutes
  • 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
  1. Preheat oven to 350 degrees F.
  2. Grease a 1 or 1 1/2 quart casserole dish or baking pan.
  3. In a saucepan, heat the corn and milk to just beyond warm (don't boil).
  4. Gradually stir the egg into the corn mixture.
  5. Mix in 2/3 cup of the cracker crumbs, onion, and pimento.
  6. Pour into the prepared pan.
  7. Mix remaining cracker crumbs with the melted butter; sprinkle over the corn mixture.
  8. Bake uncovered for 60 minutes or until a knife inserted in the center comes out clean.
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.