Corn Scallop
- 2 eggs
- One 15- ounce can whole kernel corn
- One 15- ounce can cream- style corn
- One 6- ounce can evaporated milk
- 1⁄4 cup (1⁄2 stick) butter, cubed
- 2 tablespoons minced onions
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 cups coarsely crushed crackers, about 50 crackers
- One 12- ounce package diced Pepper Jack or Swiss cheese
Instructions:
I live in a tiny rural New Mexico community. It is not unusual to see large cornfields in the fall, so this dish blends in with the season and our lifestyle.
- Preheat the oven to 325°F. Grease a 13 × 9- inch baking dish.
- Beat the eggs lightly in a large bowl. Stir in the undrained whole kernel corn and cream- style corn. Add the evaporated milk, cubed butter, onions, salt, and pepper. Fold in the cracker crumbs and diced cheese.
- Spoon into the prepared dish. Bake for 1 hour, or until set. Let stand for 5 minutes. Cut into squares to serve.