Tomato And Corn Scallop

Ingredients:

• 1 can whole kernel corn
• 2 eggs
• 2/3 cup evaporated milk
• 1/4 cup melted butter
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. nutmeg
• 1 can cream style corn
• 2 (16 oz.) cans stewed tomatoes
• 2 cups coarse cracker crumbs

Directions:

Drain whole kernel corn, and reserve 1/4 cup liquid. Beat eggs slightly. Add reserved corn liquid, 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 qt. baking dish. Bake at 325 F for 1 hour and 10 minutes or until golden brown and set around edges.

By Robin from Washington, IA