Double Corn Scallop
|Eggs||2 , well beaten|
|Milk||1 Cup (16 tbs)|
|Canned cream style corn||17 Ounce (1 Can)|
|Canned whole kernel corn with sweet pepper||7 Ounce, drained (1 Can)|
|Coarse saltine cracker crumbs||3⁄4 Cup (12 tbs) (3/4 Cup)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Finely chopped green pepper||1 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
|Fine saltine cracker crumbs||1⁄2 Cup (8 tbs) (13 Crackers)|
In bowl, combine all ingredients except butter and 1/2 cup cracker crumbs.
Turn into greased 1 1/2 quart or 10x6 inch baking dish.
Toss 1/2 cup cracker crumbs with melted butter; sprinkle over corn mixture.
Bake at 350Â°F for 35 to 45 minutes until knife inserted in center comes out clean.