Sunday, September 26, 2010

Scalloped Corn

This recipe is so simple, but amazingly delicious.  Every time I make this, everyone just raves about it.  It's so easy that you really can't pass up trying it - and I guarantee it will make an annual appearance at your Thanksgiving table!  I will tell you, my mother advises and I've experienced, how critical it is to use high-quality creamed corn and name brand Saltines.  Buy the regular kind, not the low sodium ones.  The difference it worth the extra dollar or two!

Scalloped Corn

2 cans cream style corn
2 eggs
6 tablespoons milk
24 Saltine crackers (crushed)
1/2 teaspoon pepper
Dash salt
2 pads butter

Preheat oven to 350 degrees.  Mix ingredients together and top with pads of butter on top.

Bake for 1/2 hour. 

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