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| PURE GOLD SCALLOPED CORN | |
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2 1/2 c. (#2 can) cream style corn 1/2 c. milk 3 tbsp. melted butter 1 c. fine bread or cracker crumbs 3 tbsp. chopped onion 3 tbsp. chopped green pepper 2 tbsp. brown sugar 1 tsp. salt 1/4 tsp. pepper Mix all ingredients and put in 1 quart casserole. Dot top with 2 teaspoons butter. Bake at 350 degrees for 30 to 45 minutes until browned and set in middle when dish is jiggled. | |
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recipe reviews #49248
Kathy (United States) says:
This has been a long standing side dish at our Thanksgiving table. I cut back on the salt though. I'm usually feeding a crowd, so I use 4 (15 oz.) cans of creamed corn and triple the rest of the recipe, but not the salt and pepper. Always a crowd pleaser.
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