From the Times-Union Jacksonville.com
FROM LINDA PEACOCK
“Attached is my recipe for Escalloped Corn. I got this recipe from a friend over 30 years ago and it has been a family favorite ever since. The question frequently asked is, ‘Are you making that corn dish?’ This is also a great dish to take to a pot luck as it can be tripled and baked in a 9x13 pan.”
- 1 1/4 fine cracker crumbs (I use Ritz crackers)
- 2 eggs, beaten
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 teaspoon onion salt
- 1 1/2 cups milk, divided
- 2 tablespoons flour
- 1 10-ounce package frozen corn
Adapted from jax-cdn.com
Heat oven to 375 degrees
combine crumbs and melted butter; save 1/2 cup for topping.
Line a pie plate with the remainder. Combine the solid butter, 1 cup milk, corn and salt in saucepan and bring to a boil. Reduce heat and cook for 3 minutes.
Mix flour and remaining milk to a smooth paste in a small bowl. Add slowly to the hot corn mixture, stirring constantly. Cook until thick. Add onion salt and beaten eggs and cook slightly.
Pour into crumb-lined pie pan. Top with remaining crumbs. Bake for 20 minutes.
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