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SCALLOPED CORN Recipe

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This recipe for SCALLOPED CORN is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 17oz. cans whole kernel corn or 4 c. fresh corn kernels
2 eggs
1 c. cracker crumbs
1/4 t salt
1/4 t pepper
1/4 c. butter or margarine
1/4 c. chopped onion
1/4 c. chopped peppers
1 c. milk
Directions:
Directions:
Drain corn and place in a large mixing bowl. Add eggs, cracker crumbs, salt and pepper. Melt butter in a small saucepan, add onions and peppers and cook until transparent. Add milk and heat until warm. Stir into corn mixture. Pour into a greased 1 1/2 quart casserole dish. Bake at 350º for 30 minutes or until center of casserole is firm.
Personal Notes:
Personal Notes:
Kathy is the wife of Rev. George Randle who served Chandler CUMC from 1966 until 1978.

 

 

 

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