SCALLOPED CORN

4 cups fresh or frozen corn
1 cup milk
3 tablespoons butter or margarine melted
1 tablespoon finely chopped onions
3 eggs beaten
1 cup crushed saltines ; (about 30 crackers)
1 tablespoons sugar
Salt ; and pepper to taste


In large bowl, combine corn, eggs, milk, 3/4 cup cracker crumbs, butter, sugar and onion. Transfer to greased 1 1/2- quart baking dish. Sprinkle with remaining cracker crumbs. Bake uncovered at 325* F. 1 hour or until a knife inserted near the center comes out clean.



SCALLOPED CORN

2 cans ; (15 oz. each) creamed corn
1/4 cup sugar
3/4 cup milk
3/4 cup cracker crumbs ; (saltines and Ritz crackers work well)
3 tablespoons melted butter
3 eggs
Salt ; and pepper to taste.

Separate eggs. Beat yolks and stir in corn, milk and cracker crumbs. Whip egg whites to peak and fold into corn mixture. Blend in melted butter. Bake at 350 * F. one hour.

Broccoli Corn Scallop

2 tablespoons of chopped onion
2 tablespoons of oleo
1 tablespoon of flour
1 1/2 cup of milk
8 ounce package of shredded Jack cheese
12 ounce can of whole kernel corn
1 cup of cracker crumbs
Two 10 ounce packages of frozen broccoli spears, cooked and drained

Sauté onion in 1 tablespoon oleo and blend in flour. Gradually add milk, stirring constantly until thick. Add cheese, stirring until cheese is melted. Stir in corn and 1/2 cup crumbs. Arrange broccoli in 7x11 inch dish. Pour cheese mixture over broccoli. Toss remaining crumbs and oleo and sprinkle over casserole. Bake at 350ºF. for 30 minutes. Serves 8.

Tomato and Corn Scallop

1 (1 lb.) can whole kernel corn
2 eggs
2/3 c. evaporated milk
1/4 c. melted butter
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1 (1 lb.) can cream-style corn
2 (1 lb.) cans stewed tomatoes
2 c. coarse cracker crumbs

Drain whole kernel corn; reserve 1/4 cup liquid. Beat eggs slightly. Add reserved corn liquid, evaporated milk, butter, salt, pepper and nutmeg. Blend well. Stir in whole kernel corn, cream-style corn, tomatoes and cracker crumbs. Turn into a greased 3-quart casserole. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown and set around edges. Makes 8 to 10 servings.

I'm pretty positive the scalloped corn recipe I used all those years ago didn't have any milk and only one egg. Looks like I might have to do some experimenting. If I come up with anything good, I'll let you know. Thanks to all for posting the recipes. My own concoctions don't always come out so well, so it is good to know I have these recipes to fall back on.