On Fri, 9 Jan 2015 14:33:02 -0800 (PST), Nancy2
> wrote:

>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.

I'd much rather spoon the creamed corn directly from the the can into
my mouth, which is what I do all the time, usually with a few grinds
of black pepper and a pinch of salt stirred in. I don't consider that
abortion a viable recipe.