OLD-FASHIONED SCALLOPED CORN
3 15-ounce cans creamed corn
2 eggs
1/2 cup butter, melted
1 cup crushed saltine crackers, divided
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees. Butter an 8- by 11- by 2-inch casserole dish. In a medium-size mixing bowl, combine creamed corn, eggs, 1/4 cup melted butter and half the cracker crumbs. Pour mixture into prepared dish.
In a small bowl, mix remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle mixture over casserole. Bake 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges. Makes 10 servings.
From "Owsley County Outreach's Cookbook to Alleviate Hunger."
