Thursday, July 28, 2011


1 can (1 lb) cream-style corn
1 cup milk
1 egg, well beaten
1 cup fine cracker crumbs
1/4 cup onion, finely chopped
3 tablespoons chopped green bell pepper
3/4 teaspoon salt
1/2 cup buttered cracker crumbs

In a saucepan, heat the corn and milk together, stirring to blend. Gradually add the beaten egg. Add the next four ingredients and a dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with the buttered cracker crumbs. Bake at 350 degrees for 20 minutes.

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