Grandpa Morgans Scalloped Corn

By nekmor

I always loved Dad's scalloped corn and it was probably my favorite part of every holiday meal (I would eat it at dinner, cold for a snack after dinner and breakfast if there was any left).

This is my version which has some very minor variations

Ingredients

• 2 (15 oz) cans creamed corn
• 1 (15 oz) can sweet corn (drained)
• 2 eggs
• 2 sleeves saltines or Ritz Buttery crackers (crushed)
• 3/4 cup butter divided (1/4 with corn 1/2 for topping)
• 1/2 tsp Hungarian (if you have it) paprika
• 2 tsp pepper
• 2 tsp salt
• 3/4 cup heavy cream or "Half and Half" or SKIP if you don't want it a little creamier

Preparation

Step 1

Preheat oven to 350f and lightly butter the sides of a 8x11x2 casserole dish or a large oven proof bowl

Step 2

In a medium size bowl mix corn, eggs, 1 sleeve of crushed crackers, 1/4 cup of butter and pour mixture in the ovenproof dish/bowl

Step 3

In a small bowl mix the remaining sleeve of cracker crumbs and the remaining butter and spread over top of the casserole

Step 4

bake at 350f (175c) for 45-55 minutes until topping browns slightly and casserole is bubbly around the edges.

Step 5

let rest 15 minutes before serving