
Scalloped Corn - A Classic, Classic
This has been one of my annual contributions to Thanksgiving for years - it serves 6, so you may need to scale up.
1 beaten egg
1 cup milk
1 cup coarsely crushed saltines @22
1 - 17 oz can cream style corn (if unavailable, use 14 3/4 oz)
1/4 cup finely chopped onion
3 tablespoons chopped pimento
1 tablespoon butter or margarine
Combine egg, milk, 2/3 cup of crushed crackers, 1/4 teaspoon salt and a dash of pepper. Stir in corn, onion, and pimento and mix well. Turn into a 1 quart casserole. Toss butter with remaining crumbs, sprinkle atop mixture.
Bake uncovered, in a 350 degree oven, 1 hour or until a knife inserted comes clean.
