COOK'S NOTE: This is my mom's recipe for escalloped corn. It's more than 80 years old. :-)
It's the most requested dish at pitch-ins, Thanksgiving, family reunions, etc. So good!
FYI: If you're watching your sugar intake, reduce the amount called for. I usually make this with 1/4 the sugar and it's just as good.
Using half-n-half is optional. I use lowfat (2%) milk with good results. Lowfat crackers and non-transfat margarine can be substituted for regular Ritz crackers and butter. Do NOT use the oleo spreads as measuring right amounts can be tricky.
Mom's Escalloped Corn
Ingredients:
- 1 1/2 C. cracker crumbs, Ritz-type
- 1/2 C. (1 stick) butter, melted
- 1/2 C. sugar
- 1 tsp salt
- 2 eggs, well beaten
- 3/4 C. milk or half & half
- 1 can whole kernal corn
- 1 can cream-style corn
- Cooking spray for casserole dish
In large bowl, pour melted butter over crumbs. Mix well. Reserve approx. 1/2 crumbs for topping. To the remaining 1 cup crumbs add sugar and salt. Blend well.
In separate bowl, combine beaten eggs, milk, and corn. Blend together well. Add to cracker crumbs and mix well.
Pour into sprayed 1-qt. casserole dish. Top with reserved crumbs. Bake for 35 to 45 mins at 350°F. or until top is well browned. Pudding will "shake" a bit in the middle but that's OK.
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