SCALLOPED CORN FOR TWO
1/2 cup fresh corn, cut from the cob
1/4 tsp salt
1 dash pepper
1 egg, beaten
1/2 cup milk
1 tbsp butter or margarine
1/4 cup round buttery cracker crumbs (Ritz crackers)
1 tbsp butter or margarine, melted
Preheat oven to 375 degrees F. Lightly grease a 2 cup baking dish.
Combine first 5 ingredients, mixing well. Pour into prepared baking dish; dot with 1 tablespoon butter.
Combine cracker crumbs and 1 tablespoon melted butter, stirring well; sprinkle over corn mixture.
Bake at 375 degrees F for 40 minutes.
Servings: 2
From Mrs. J.T. of Ballard, Texas
Source: Southern Living, September 1982
1/2 cup fresh corn, cut from the cob
1/4 tsp salt
1 dash pepper
1 egg, beaten
1/2 cup milk
1 tbsp butter or margarine
1/4 cup round buttery cracker crumbs (Ritz crackers)
1 tbsp butter or margarine, melted
Preheat oven to 375 degrees F. Lightly grease a 2 cup baking dish.
Combine first 5 ingredients, mixing well. Pour into prepared baking dish; dot with 1 tablespoon butter.
Combine cracker crumbs and 1 tablespoon melted butter, stirring well; sprinkle over corn mixture.
Bake at 375 degrees F for 40 minutes.
Servings: 2
From Mrs. J.T. of Ballard, Texas
Source: Southern Living, September 1982
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