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Scalloped corn

Yield: 5 servings

Ingredients:

• 2 c Corn fresh; cut from cob 2 tb Butter; divided
• 2 Eggs; slightly beaten 2/3 c Half-and-half
• 1/4 c Green pepper; minced Paprika
• 1/2 ts Salt Parsley; opt.
• 1 c Cracker crumbs; divided

Instructions:

Combine corn eggs green pepper and salt; mix well. Spoon half of mixture into a greased 1-1/2 quart casserole. Sprinkle with half of cracker crumbs and dot with 1 tablespoon butter. Repeat layers; pour half-and-half over top. Bake at 325 degrees for 30 to 35 minutes. Remove from oven and sprinkle with paprika. Garnish with parsley if desired. SOURCE: Southern Living Magazine July 1980. Typos by Nancy Coleman. Nancy O note: Maybe for the diabetic

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