Friday, January 9, 2009

Scalloped Corn

There are many recipes for this type of corn casserole but most call for sour cream, eggs and corn muffin mix. I like this recipe though, because it is plain and simple plus I don't have to go to the store to get the ingredients. I almost always have corn, crackers and a nice stash of peppers frozen in the freezer from the our garden.


1 1/2 cups crushed saltines

17 oz. can of cream corn

salt & pepper

1/4 cup chopped green pepper (optional)

17 oz. can of corn, drained

1 cup milk

1/4 cup chopped onion

1/4 cup butter

Crush crackers & place in the bottom of a greased casserole dish.

Add corn, milk, seasoning, onion, green pepper & mix well.

Dot with butter.

Bake 45 minutes at 350 degrees.

1 comment:

gtyyup said...

This sounds good...We like creamed corn, but it's nice to have a lil' bit of a change...this'll be worth a try!