Scalloped Corn

By Meisje

Ingredients

• 2 C fresh sweet corn, off the cob
• 1-2/3 C milk
• 1 Tbl. sugar
• 1/4 C margarine, divided
• 2 Tbl. flour
• 112 tsp. salt
• 1/4 tsp. paprika
• 1/8 tsp. pepper
• 1 large egg, lightly beated
• 1/4 C chopped onion
• 3/4 C crushed saltine crackers - about 20
• crackers

Preparation

Step 1

Slice enough corn from cobs to yield 2 cups, scraping cobs well to remove milk from cobs.
Combine corn, milk and sugar in a saucepan. Bring almost to a boil over medium heat;
reduce heat and simmer 5 minutes, stirring often. Drain corn reserving liquid. Melt 2 Tbl.
margarine in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute;
stirring constantly. Gradually add reserved corn liquid; cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Remove from heat. Stir in corn, salt,
paprika, pepper, egg and onion. Set aside. Melt remaining 2 Tbl. margarine in a small
skillet; remove from heat. Stir cracker crumbs into butter. Stir 1/2 C of crumb mixture into
corn mixture; spoon corn mixture into a deep, greased 1-1/2 quart casserole dish. Sprinkle
remaining crumb mixture over top. Bake, uncovered at 350 degrees for 20 to 25 minutes or
until lightly browned.