Scalloped Corn

Scalloped Corn

25 saltine crackers

2 eggs

1 cup milk

Salt and pepper to taste

Dash hot pepper sauce

2 cups fresh, frozen, or canned corn

1/4 cup finely chopped onion

1 Tbsp. butter, melted

Crush the crackers into fine crumbs by putting them in a plastic bag. Roll them several times with a rolling pin. As the crackers begin to break up, shake the bag slightly so the bigger pieces come to the top. You need 1 cup of crumbs. Measure out 3/4 cup; set aside. Save remaining 1/4 cup crumbs for topping.

Crack the eggs into a medium bowl; beat them with a fork. Add milk, 3/4 cup cracker crumbs, salt and pepper, corn, and chopped onion; mix well. Turn into a greased 1-quart casserole.

Melt butter in a small saucepan; add remaining 1/4 cup cracker crumbs and mix well. Sprinkle over top of corn mixture. Bake in a 350° oven for 1 hour, or until brown and puffy.

Serves 4-6.


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