| Grandma Hook used to make this for Kent whenever she visited us. I was amazed when she shared the recipe with me and I found out how easy it is. It's the kind of dish that sets people to thinking you spent the morning picking corn and the afternoon in a hot kitchen boiling and cutting it. So when you serve this, blot a little non-existant perspiration from your forehead as you smile and say, "Oh, it was no bother at all." You'll be telling the truth, but NO ONE will believe you! |
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INGREDIENTS:
1 can Nibblets corn1 can creamed corn
2 eggs
1/2 cup milk or cream
cracker crumbs (Ritz are good)
butter
PROCEDURE:
- In a casserole dish, beat the eggs and milk together and add both cans of corn. Stir well.
- Make the cracker crumbs by rolling Ritz (or other) crackers between two sheets of waxed paper or in a plastic freezer bag. I use a rolling pin and crush them until they're fine.
- Mix the crumbs with a little melted butter and crumble the mixture on top of the casserole. (If you are making this up ahead, you can mix the casserole and leave it, covered, in the fridge until you are ready to put it in the oven, but don't add the cracker crumb topping until just before it goes in the oven. If you let it sit with the crumbs on top they will go soggy.)
- Bake 1 hour at 325 degrees.
- Note that this does NOT work well in a microwave. You need the slow, dry heat to scallop the eggs and brown the crust.
- I often double this recipe in a larger casserole dish for larger dinners.