I was reminded of corn visiting my friend Angie's blog today check out Angie's blog here... I am so wanting scalloped corn....I love, love, love this dish... It is easy and very tasty....
You can add any other herbs or spices that you like... this is just basic. Also just another tip...put the eggs in the cream style corn can (who wants to dirty more dishes to wash...not me I have enough thank you LOL :) then I use the can to measure the milk after the eggs that way you get everything out of the can...
This goes well with roast, pork chops, meatloaf or anything... **NOTE ....also if you have fresh or frozen corn, you can just fill the cream style corn can (the cream style corn is a must and you need it for the recipe you can't substitute it) with frozen or fresh corn instead of the drained other can of corn.... I have also make this with Ritz or Club crackers in place of the saltine crackers.. delicious as well Enjoy
1 can corn, drained *see note
1 can cream style corn
1/4 cup melted butter
3 eggs, slightly beaten
1/2 can milk
1 sleeve of saltine crackers, crushed
pinch of seasoned salt & pepper
pinch of garlic & onion powder
Preheat oven to 350.
Mix everything well and place in a greased/sprayed casserole dish. Bake for 45-50 minutes or until golden brown. Enjoy