Thursday, May 21, 2009

Grandma Ohtobe's Scalloped Corn

Here is another staple recipe from my recipe book. The story goes this recipe was created by Grandma Ohtobe to stretch the food supplies she had on hand, like us, she had a brood to feed!

Scalloped Corn

1 can of creamed corn to 1 can of regular corn (drained)

1 egg for each can of corns

6-7 Ritz crackers per can of corns (crushed)

1/4 cup of milk

Onion powder to taste

Salt and pepper to taste.

Mix all ingredients together and bake at 350 degrees until golden brown.

When making this recipe for our family of 8, I used 3 cans of creamed corn, 3 cans of regular corn and one sleeve of crackers and 6 eggs. I usually beat the eggs first before adding them to the corn mixture as in the past I haven't done this and get cooked egg white chunks floating around. Yuk.

Also you can use any cracker, not just Ritz. We have used Town House crackers and they worked fine, just keep the same ratio.



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