Gary, Iowa Scalloped Corn:

2 cans creamed corn
2 cups milk
2 cups fine cracker crumbs
2 well-beaten eggs
2 T. Parsley flakes
1 tsp. garlic powder
1/4 tsp. chili powder
1/2 tsp. black pepper
(Saltines provide salt)

Topping:

3 T. Melted butter
1/2 Cup fine cracker crumbs

Pour milk and creamed corn into saucepan and stir until hot (not boiling). Stir in seasonings.
Slowly stir in beaten eggs and mix thoroughly. Remove from heat. Quickly mix in 2 C. cracker crumbs.
Pour into greased casserole dish and spread buttered crumbs on top. Bake at 350 for 30
minutes. Serve immediately (casserole puffs up slightly like a soufflé).

N.