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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A lovely, silky side dish from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 eggs |
2 cups corn (either canned or frozen) |
2 tablespoons butter, melted |
2 cups milk |
1 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon sugar |
cracker, crushed |
butter |
Directions:
1. Preheat oven to 350F and butter a casserole dish.
2. Beat eggs well.
3. Combine with drained corn, melted butter and milk; stir well.
4. Pour into prepared dish; sprinkle with cracker crumbs, dot with butter and bake for 40 minutes.
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