pat's Recipe

Baked Scalloped Corn

Category: Vegetable

1 16 ounce can whole kernel corn, drained
(may use fresh corn)
1 16 ounce can cream-style corn
1/4 cup half and half
1/4 cup buttery crackers (such as Ritz)
2 eggs, beaten
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp grated Parmesan cheese
1 Tbsp butter

Combine all ingredients except Parmesan and butter. Mix well. Pour into greased 1 1/2 quart casserole. Sprinkle top with the parmesan and dot with butter. Bake, uncovered, at 350 degrees for 40-45 minutes.

serves 6