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Location: Texas, United States

Friday, November 24, 2006

Scalloped Corn

1/4 cup finely chopped onion

1/4 cup chopped green or sweet red pepper OR pimientos

2 Tbsp margarine or butter, divided

1 beaten egg

1/2 cup milk

1/2 coarsely crushed saltine crackers, divided

1 can cream style corn (8-3/4 oz)

1 can whole kernel corn (7 oz)

Cook onion and sweet pepper in 1 Tbsp of the margarine till tender. Combine egg, milk, 1/3 cup of the crushed crackers, and dash pepper. Stir in onion mixture and corn. Pour into a greased 1-quart casserole. Melt remaining margarine; toss with remaining crumbs. Sprinkle crumb mixture atop corn mixture. Bake at 350o about 35 minutes or till a knife inserted near the center comes out clean. Makes 4 servings.



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