November 30th, 2005
Escalloped Corn Casserole Recipe
2 cans creamed corn
2 cans of whole kern corn drained (use fresh sweet corn, if in season)
2 whole eggs
8 tablespoons butter
1 sleeve of crackers*, crumbled or crushed fine
1 cup milk
1/2 medium sized onion, chopped fine
Kosher salt, to season
Fresh ground pepper, to season
*If you use buttery round crackers like Ritz, taper the butter. If you are using saltine crackers, be careful there is no need for the salt.
Making Escalloped Corn Casserole
- Mix all ingredients well in a casserole dish.
- Bake in the oven 350⁰F for 1 to 1 ½ hours. Internal temperature should reach minimum of 160 degrees. The finished product should have the consistency of lumpy oatmeal.