New Orleans-Style Scalloped Corn
4 teaspoons butter
1 large onion, finely chopped
1 large red bell pepper, finely chopped
4 cups frozen corn
2 large eggs
1 cup milk
1 tablespoon sugar
1 to 2 teaspoons hot pepper sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups crushed butter-flavored crackers (about 30 crackers)
5 green onions, sliced
Preheat oven to 350 degrees. In a large skillet, heat butter over
medium-high heat. Add onion and pepper; cook and stir until tender. Add
corn; heat through, stirring occasionally. Remove from heat.
In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and
pepper; add to corn mixture. Stir in crushed crackers and green onions.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, 35-40 minutes or
until a knife inserted in the center comes out clean.
4 teaspoons butter
1 large onion, finely chopped
1 large red bell pepper, finely chopped
4 cups frozen corn
2 large eggs
1 cup milk
1 tablespoon sugar
1 to 2 teaspoons hot pepper sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups crushed butter-flavored crackers (about 30 crackers)
5 green onions, sliced
Preheat oven to 350 degrees. In a large skillet, heat butter over
medium-high heat. Add onion and pepper; cook and stir until tender. Add
corn; heat through, stirring occasionally. Remove from heat.
In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and
pepper; add to corn mixture. Stir in crushed crackers and green onions.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, 35-40 minutes or
until a knife inserted in the center comes out clean.
