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Enjoy this recipe from Back-to-School Fall Recipes.
Submitted by: Tracie Carlson from Richardson, TX
2 eggs, beaten
12-oz. can evaporated milk
3/4 c. onion, chopped
1/3 c. sugar
1 t. garlic salt
1 t. pepper
2 15-oz. cans creamed corn
47 saltine crackers, crushed
1/4 c. butter, diced
salt and pepper to taste
In a large bowl, combine eggs, milk, onion, sugar and seasonings; mix well. Fold in corn; mix in crushed crackers until thoroughly combined. Transfer mixture to a buttered deep 9"x9" baking pan. Dot with butter; season with additional salt and pepper. Bake, uncovered, at 350 degrees for 45 minutes to one hour, until set and golden around the edges. Makes 6 servings. | |
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In a large bowl, combine eggs, milk, onion, sugar and seasonings; mix well. Fold in corn; mix in crushed crackers until thoroughly combined. Transfer mixture to a buttered deep 9"x9" baking pan. Dot with butter; season with additional salt and pepper. Bake, uncovered, at 350 degrees for 45 minutes to one hour, until set and golden around the edges. Makes 6 servings. |
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