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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.


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