Scalloped Corn
  • 1 15.25 oz. can creamstyle corn
  • 1 15.25 oz. can whole kernel corn (reserve 3 Tbsp. of liquid)
  • 1 large egg
  • 1/3 cup half and half
  • 24-30 saltine crackers, crushed
  • salt and pepper to taste
  • butter
  1. Beat egg in a bowl with fork until frothy. Add in seasoning, reserved liquid from the corn, and both cans of corn. Then add chunks of butter (about 2 Tbsp.), half and half, and about 2/3 of the crushed cracker crumbs. Mix well. Top with the remaining cracker crumbs and dot generously with butter. Bake at 350F for 30 minutes.