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.

Thank you for the recipe, Nancy2
And (in your follow up message)...onion and bacon sounds good too.