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Grandma Larson’s Scalloped Corn

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Thanksgiving isn’t Thanksgiving in our house unless Grandma’s Scalloped corn is on the table.  I was going to update her recipe with sour cream and cornbread, but after reading many of the reviews on-line from other viewers, I decided to stick with the original.  After all, isn’t it all about the traditions?

Scalloped Corn

2 cans cream corn
2 cans whole kernel corn (drained)
1 1/2 cups cracker crumbs (reserve half for top)
1/4 cup melted butter
3 eggs beaten
1/4 tsp pepper

Mix together both types of corn, 3/4 cup cracker crumbs, 3 beaten eggs and pepper together in a bowl. Transfer to a greased casserole dish. Mix 1/4 cup melted butter and the remaining cracker crumbs together and top the casserole with mixture. Bake in a 350 degree oven for 35-40 minutes. Let sit 5 minutes before serving.

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About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

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