RecipeVegetablesYield: Serves 4Cook time: 35 min
Scalloped Corn
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 399. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/4 cup finely chopped onion
- 1/4 cup chopped green or sweet red pepper
- 2 tablespoons margarine or butter
- 1 beaten egg
- 1/3 cup milk
- 1/2 cup coarsely crushed saltine crackers or rich round crackers
- 8 3/4-ounce can cream-style corn
- 7-ounce can whole kernel corn, drained
Instructions
- Cook onion and sweet pepper in 1 tablespoon of the margarine till tender. Combine egg, milk, 1/3 of the crushed crackers, and dash pepper.
- Stir in onion mixture and corn. Pour into a greased 1-quart casserole. Melt remaining margarine; toss with remaining crumbs. Sprinkle crumb mixture atop corn mixture. Bake in a 350° oven about 35 minutes or till a knife inserted near the center comes out clean.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative