Scalloped Corn
Esthar Vaughn Cooks, Again
Scalloped Corn
Esthar Vaughn Cooks, Again
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2 cups canned or uncooked corn (cut from ear) 2 eggs, beaten 1/2 teaspoon salt 1/2 bell pepper, diced 3/4 cup whipping cream Directions: Preheat oven to 325°F. Beat eggs and combine with all ingredients (except bread crumbs). Place in nonstick baking dish and bake for 20 minutes. Sprinkle with bread crumbs and return to oven for 5 minutes, or until set. Serves 4.
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