Recipe: Crispy Corn Gumbo (Cook's Magazine, 1996)

CRISPY CORN GUMBO

1 cup milk
1 egg, beaten
1 cup cracker crumbs, divided use
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (17 oz.) can creamed corn
1 grated carrot
2 green onions, chopped
1 tablespoon melted butter

Preheat oven to 350 degrees F.

Combine milk, egg, 2/3 cup crumbs, salt and pepper, mixing well. Add corn, carrot and onions; blend well. Pour into buttered 1-quart casserole.

Toss remaining crumbs with melted butter. Sprinkle over casserole.

Bake for 50-60 minutes until firm. Simple, colorful and easy!

Makes 4 servings
Source: Home Cooking Magazine, August 1996