- 1/4 cup margarine or butter
- 2 tablespoons Sugar
- 1 tablespoon Flour
- 1 (5 ounce) can evaporated milk
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 Eggs, slightly beaten
- 1/4 cup roasted red pepper, drained, chopped
- 1 (9 ounce) package frozen shoepeg white corn, thawed, drained
- 1 (15 ounce) can cream-style corn
- 1/4 cup crushed saltine crackers
A colonial favorite revived.
- In small saucepan, melt margarine; whisk in sugar and flour. Cook roux, stirring constantly, 1 minute. Slowly add milk, stirring constantly until thick and smooth. Remove saucepan from heat; stir in baking powder, salt and eggs. Stir in red pepper, corn and cracker crumbs. Pour into greased 1 1/2-quart casserole. Bake in preheated 350 F oven until top is golden and corn is nearly set in center (50-60 minutes).
- Variation: Omit roasted red pepper. Saute 1/4 cup minced onion and 2 tablespoons chopped celery in margarine. Stir in 1/4 cup shredded carrots. Bake 30 minutes. Sprinkle with 1/2 cup shredded Cheddar cheese; continue baking until tests done.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.