Camp Recipes > Side Dishes

Confetti Scalloped Corn

Makes 6 servings

Ingredients

• 1 egg, beaten
• 1 cup skim milk
• 1 cup coarsely crushed saltine crackers (about 22 two-inch square crackers), divided
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (16-1/2 ounces) cream-style corn
• 1/4 cup finely chopped onion
• 1 jar (2 ounces) chopped pimiento, drained
• 1 tablespoon CRISCO Oil*
• 1 tablespoon chopped fresh parsley

Directions
Heat oven to 350ºF.

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 350ºF for 1 hour or until knife inserted in center comes out clean. Do not overbake. Sprikle with parsley. Let stand 5 to 10 minutes before serving. Garnish, if desired.

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