Scalloped Corn

Andrea Sweeney gave me this recipe when we lived in Fair Haven. You know we love it, because the notepaper she wrote it on is just about worn out.

What you need:

  • 1 can whole kernel corn
  • 1 can cream style corn
  • 2 eggs
  • 1 small can evaporated milk (2/3 cup)
  • 4 tablespoons melted butter
  • 2 tablespoons minced onion, or about 1/4 cup chopped fresh onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 sleeve Ritz crackers coarsely crushed
  • 12 oz grated cheddar or Monterey Jack cheese

Drain the liquid from the corn into a cup to save

Beat eggs slightly in a large bowl

Stir in corn 1/4 cup of the liquid, cream corn, evaporated milk, melted butter, onion, salt and pepper.

Fold in crackers and cheese

Spoon into a greased baking dish

Bake at 325 ° for 1 hour, or until set

Let stand 5 minutes before serving