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?
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.