Scalloped Corn For Two
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 2 | Servings | ||
INGREDIENTS
| 1/2 | c | Fresh corn, cut from the cob |
| 1/4 | t | Salt |
| 1 | ds | Pepper |
| 1 | Egg, beaten | |
| 1/2 | c | Milk |
| 1 | T | Butter or margarine |
| 1/4 | c | Round buttery cracker crumbs |
| Ritz crackers | ||
| 1 | T | Butter or margarine, melted |
INSTRUCTIONS
Combine first 5 ingredients, mixing well. Pour into a lightly greased 2-cup baking dish; dot with 1 tablespoon butter. Combine cracker crumbs and melted butter, stirring well; sprinkle over corn mixture. Bake at 375 degrees F for 40 minutes. Yield: 2 servings. From Mrs. J.T. Ballard of Texas in September, 1982 "Southern Living" Typos by Jeff Pruett From: Date:
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“God makes it, we mess it”
Nutrition (calculated from recipe ingredients)
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Calories: 363
Calories From Fat: 204
Total Fat: 22.9g
Cholesterol: 114mg
Sodium: 792.4mg
Potassium: 259.3mg
Carbohydrates: 31.9g
Fiber: 1.8g
Sugar: 7.1g
Protein: 8.7g