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Scalloped Corn 4 cups fresh or frozen corn 3 eggs 1 cup milk 1 cup crushed saltines (about 30 crackers), divided 3 tablespoons butter, divided 1 tablespoon sugar 1 tablespoon finely chopped onion Salt and pepper to taste In a large bowl, combine the corn, eggs, milk, ¾ cup cracker crumbs, 2 tablespoons butter, sugar, onion, salt and pepper. Transfer to a greased 1½-quart baking dish. Mix the remaining cracker crumbs with remaining butter and sprinkle on top of mixture. Bake uncovered at 325 degrees for 1 hour. Yield: 6 servings
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Scalloped Corn

4 cups fresh or frozen corn
3 eggs
1 cup milk
1 cup crushed saltines (about 30 crackers), divided
3 tablespoons butter, divided
1 tablespoon sugar
1 tablespoon finely chopped onion
Salt and pepper to taste

In a large bowl, combine the corn, eggs, milk, 3/4 cup cracker crumbs, 2 tablespoons butter, sugar, onion, salt and pepper. Transfer to a greased 1 1/2-quart baking dish. Mix the remaining cracker crumbs with remaining butter and sprinkle on top of mixture. Bake uncovered at 325 degrees for 1 hour.

Yield: 6 servings