Ingredients:
- 2 cups frozen corn or 2 cup caned corn (do not drain)
- 2 beaten eggs
- 1/2 tsp. salt
- 1 tsp. grated onion (opt.)
- 1/2 cup cracker crumbs
- 2 Tbsp. butter or margarine
- 1 cup milk
- Velveeta cheese
Directions:
Combine corn, eggs, salt, onion, cracker crumbs and milk. Pour into well buttered casserole dish. Dot with butter. Arrange triangles of cheese on top as desired. Bake 1 hour at 350 degrees F.
By Robin from Washington, IA
(Archived Aug 24, 2010)Escalloped Corn
Tip: Escalloped Corn
Ingredients
- 1/2 cup butter or margarine, melted
- 1 can creamed corn
- 1 can whole kernel corn, drained
- 1 container sour cream (8oz.)
- 2 eggs, beaten
- 1 package cornbread mix (like Jiffy)
- 1 can chopped green chilies, drained
Directions
Preheat oven to 350 degrees F. In large bowl, combine butter, creamed corn and whole kernel corn; stir in sour cream and eggs. Add cornbread mix; blend well. Stir in chilies. Pour batter into greased 9x13 inch glass baking dish. Bake 35-40 minutes or until lightly browned and wooden pick inserted in center comes out clean.
By Robin from Washington, IA
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