Confetti Scalloped Corn
|Egg||1 , beaten|
|Skim milk||1 Cup (16 tbs)|
|Crushed saltine crackers||1 Cup (16 tbs), crushed coarsely, divided (About 22 Two Inch Square Crackers)|
|Canned cream style corn||16 1⁄2 Ounce (1 Can)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Chopped pimiento||2 Ounce, drained (1 Jar)|
|Vegetable oil||1 Tablespoon (Crisco®)|
|Chopped fresh parsley||1 Tablespoon|
Heat oven to 350°F.
Combine egg, milk, 2/3 cup cracker crumbs, salt and pepper in medium bowl.
Stir in corn, onion and pimiento.
Pour into ungreased 1-quart casserole.
Combine remaining 1/3 cup cracker crumbs with Crisco® Oil in small bowl.
Toss to coat.
Sprinkle over corn mixture.
Bake at 350°F for one hour or until knife inserted in center comes out clean.
Sprinkle with parsley.
Let stand 5 to 10 minutes before serving.
Garnish, if desired.