Scalloped Corn

By Becky Jo

Ingredients

• 1 cup chopped onions and/or peppers (hot or sweet)
• 2 tablespoons butter
• 1 egg
• 2/3 cup milk
• 1 cup bread crumbs
• 1 15-ounce can creamed corn
• 1 15-ounce can corn
• 1 cup shredded cheese
• (Note: I used my fresh-frozen corn in place of the can of regular corn in this recipe.)

Details

Servings 8
Adapted from chickensintheroad.com

Preparation

Step 1

Cook the onions and peppers in butter till tender. Combine egg, milk, bread crumbs, and a dash of pepper in a large bowl.

Stir in the onion/pepper mixture, the corn, and half of the shredded cheese. (Note that I didn’t use any onions. Princess cries and CRIES in pain if I try to put onions in anything.) Pour into a 1.5 quart greased casserole dish.

Toss with remaining shredded cheese.

I like to decorate with a little bit of chives, too.

Bake at 350-degrees for 35 minutes.

Mmmmm!!!