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Scallop Corn 2 Recipe

Ingredients
  • 1 can whole kernel corn (16 ounce can)
  • 1 can cream style corn (16 ounce can)
  • 2 Eggs, beaten
  • 2/3 cup evaporated milk
  • 1/4 cup melted butter
  • 2 tablespoons Minced Onion
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 2 cups coarsely crushed crackers
Directions
Preheat oven to 325°. Drain liquid from whole kernel corn. Reserve 1/4 cup. Mi corn, eggs, reserved liquid, cream style corn, milk, butter, onion, salt, and pepper. Mix to blend. Fold in crackers. Put in 2 1/2 quart casserole dish. May put a few fine crumbs on top. Bake at 325° for 1 hour. Serves 6 to 8.
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