Home Cooking Recipes
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Scalloped Corn (Kansas Style)
Chef:  Betty Mead - Paradise, KS          Category:  Side Dishes

Ingredients:
1-1/2 cups whole kernel corn
3/4 cup cream
2 tablespoons flour
dash pepper
1/2 cup bread or cracker crumbs
2 tablespoons butter
1 teaspoon salt
2 eggs, beaten












Directions: Drain liquid from corn into measuring cup. To this add thin cream to make 1 cup. Melt butter, add flour, salt, pepper. Stir until smooth. Add liquid gradually, cook until thickened. Add corn mixed with beaten eggs. Pour into buttered baking dish (qt. size). Sprinkle top with crumbs, place dish in shallow pan of water. Bake in 350° F oven 45 to 50 minutes. Yields 5-6 servings.

Notes:

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