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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This is an old recipe handed down from my mother-in-law and is an especially good accompaniment to roast beef, Nancy Collins relates from Clearfield, Pennsylvania. The corn is moist and creamy with a souffle-like topping. Ingredients:
1 can (8-1/4 ounces) cream-style corn |
8 saltines, crushed |
1 tablespoon butter, melted |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 egg |
1/4 cup 2% milk |
Directions:
1. In a small bowl, combine the corn, saltines, butter, salt and pepper. Transfer to a shallow 2-cup baking dish coated with cooking spray.
2. In a small bowl, whisk egg and milk; pour over corn mixture. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
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