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Corn Scallop Fiesta

Charles.Durand's picture
Ingredients
  Canned cream style corn 17 Ounce (1 Can)
  Eggs 2 , beaten
  Crushed soda crackers 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Undiluted evaporated milk 1⁄4 Cup (4 tbs)
  Shredded carrot 1⁄4 Cup (4 tbs), finely shredded
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped celery 1 Tablespoon
  Chopped onion 1 Teaspoon
  Tabasco 6 Drop
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
Directions

Mix corn, eggs, crumbs, butter, evaporated milk, carrot, green pepper, celery, onion, and Tabasco in a bowl.
Stir in a mixture of sugar and salt.
Turn into a greased 8x8x2-inch baking dish.
Top with cheese and sprinkle with paprika.
Bake at 350°F 30 minutes, or until custard is set and top is golden brown.
Remove from oven and mark off squares for serving with lines of snipped parsley.
Put a pimiento-stuffed olive slice in center of each square.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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