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Scalloped Corn by



1 can (15 ounce) cream-style corn
1 can (15 ounce) golden whole kernel corn, drained
1/2 cup Half and Half
1/4 cup Flour
3 eggs beaten
2 tbs butter
1 sleeve saltine crackers, crushed
Salt and Pepper to taste


Beat eggs in a bowl with a fork until frothy. Blend in corn, half and half, salt and pepper, handful of crackers, and flour. Pour the remainder of the crackers on top of the casserole and sprinkle with small pads of butter.

Bake at 350 F for 1 hour

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