Corn Scallop

Ingredients:
2 eggs
1 15 oz. can whole kernel corn, or frozen corn
1 15 oz. can cream style corn
1 6 oz. can evaporated milk
4 tablespoons butter or margarine, cubed
2 tablespoons minced onion
1/4 tsp. salt
1/4 tsp. pepper
2 cups (1 sleeve) coarsely crushed saltine crackers
1 12 oz. package diced pepper Jack or Swiss cheese

Instructions:
Preheat oven to 325 degrees.  Grease a 13 x 9 inch baking pan.  Beat eggs slightly in large bowl. Stir in whole kernel corn (no need to drain), and cream style corn.  Add evaporated milk, butter, onion, salt and pepper.  Fold in cracker  crumbs and diced cheese.  Spoon into  baking dish.  May be sprinkled with paprika or parsley if desired.  Bake for 1 hour or until set.   Let stand 5 minutes.  Cut into squares and serve.  Serves 6-8
 
contributed by Jeannie Brigham

 

 

Jeannie & Howard Brigham