Scalloped Corn

• 2 large cans (about 2 lbs) Cream style Corn
• 2 cups whole milk
• 2 well beaten eggs
• 2 cups cracker crumbs (saltines)for the dish
• 1 cup cracker crumbs for the top
• 1 large diced onion
• 5 tablespoons butter
• 1.5 teaspoons salt
• Dash fresh cracked pepper
• shortening or butter to grease a 9x13 pan.

1. Saute in a large pan the onion with 2 tablespoons of butter until transparent. Add the corn, milk, salt and a dash of fresh cracked pepper and beaten egg and heat through. While this is cooking, melt the remaining butter (3 tablespoons), add in 1 cup of cracker crumbs, stir until combined.
2. Back to the corn mixture, when hot, add the remaining 2 cups cracker crumbs and stir until combined.
3. Poor contents into a greased 9x13 pan and then spoon on buttered cracker crumbs. Bake at 350 degrees for about 30 to 40 minutes.

cream style corn, milk, eggs, cracker crumbs, cracker crumbs, onion, butter, salt, fresh cracked pepper, shortening

Taken from www.epicurious.com/recipes/member/views/scalloped-corn-50007772 (may not work)