Scalloped Corn
Submitted by Laura Bergman
Ingredients
- 1/2 cup chopped red or green sweet pepper
- 1/2 cup 1 medium chopped onion
- 1/3 cup shredded carrot
- 1/4 cup water
- 1 14 3/4 oz. or 16 oz. can cream-style corn
- 1 8 3/4 oz. whole kernel corn, drained
- 1 cup milk
- 1 cup about 20 coarsely crushed saltine crackers
- 1 cup shredded cheddar cheese divided
- 2 eggs slightly beaten
Instructions
- Grease a 2-quart square baking dish, set aside. In a small saucepan combine red or green sweet 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, 3/4 cup shredded cheddar cheese, and eggs. Stir in the cooked vegetables. Transfer mixture to the prepared baking dish. Bake, uncovered, in a 325 degree oven for 40-45 mintues or until center is set. Sprinkle with 1/4 cup shredded cheddar cheese. Let stand 10 minutes before serving. Makes 8 servings.