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Scalloped Corn:
Printer-Friendly Version
Ingredients:
1/2 cup chopped red sweet pepper
1/2 cup chopped onion(1 medium)
1/3 cup shredded carrot
1/4 cup water
1 - 14-16oz, can cream-style corn
1 8-3/4 ounce can whole kernel corn, drained (or frozen is fine too)
1 cup milk
1 cup coarsely crushed saltine crackers (about 20 crackers)
3/4 cup shredded cheddar cheese (3 ounces)
2 slightly beaten eggs
1/4 cup shredded cheddar cheese (1 ounce)
Preheat oven to 325 degrees . Grease a 2 quart square baking dish; set aside.
In a small saucepan combine pepper, onion, carrot and water. Bring to
boiling, reduce heat. Simmer, covered, for 5 to 7 minutes or until
vegetables are crisp-tender. Drain well, pressing out excess liquid.
Meanwhile, in a large mixing bowl stir together the cream-style corn, whole
kernel corn, milk, crushed crackers, the 3/4 cup shredded cheddar cheese,
and eggs. Stir in the cooked vegetables. Pour into the prepared baking
dish and bake until bubbly - about 20 minutes.
Third Place Winner! November 2006
Jackie Summerville of Redding
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