Pinehaven Scalloped Corn

  Mom used to make a great scalloped corn casserole and the simple recipe I've used is probably pretty close to it

Pinehaven Scalloped Corn

2 cans creamed corn
2 eggs
1/2 cup chopped onions
1 cup crushed saltine crackers
1/4 cup flour
1/2 teaspoon ground black pepper
1/2 teaspoon paprika

 Putting it together is easy. Melt the butter in a ceramic bowl and add the creamed corn. Add the  eggs, onions, flour, paprika and pepper and stir the mixture thoroughly. Then add one half of the crushed crackers to the mix.

 Grease an 8x8" glass casserole dish and pour the  mixture in.

 Add the other half of the crushed crackers atop.

 Bake at 350° for 40 minutes. I then add a couple of minutes of the broiler on high to brown the top and give it a little extra crunch.

Additional note: Tom is salt-sensitive and I should have used unsalted crackers. The finished dish can  then be individually salted to taste. A little Panko atop is another idea I'd like to try. And yet one more idea is to use one can of creamed corn and the second of regular canned corn for extra texture,