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Escalloped Corn

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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.”


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Rate this recipe 4.2/5 (24 Votes)

Ingredients

  • 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

Details

Adapted from jax-cdn.com

Preparation

Step 1

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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