Piggysnoot

Here’s an easy and delicious corn recipe that has been passed on to me from my Grandma. I think she got it from my Great-Grandma Held. I know it’s an old recipe by the way it says to use one pint of corn. Who measures their corn in pints? Not me. Not the grocery store where I go to buy cans of corn. Of course I had to call my Grandma once and ask her this question: “How many cans of corn make a pint?” She told me that it’s written that way because back-in-the-day they canned corn (jarred it, whatever ya call it), and it was measured into pint jars. But anyways, I digress. All you need to know is that it’s easy to make and very yummy. FYI: One pint of corn is “about one can” according to Grandma.

Scalloped Corn

1 pint of corn
2 eggs
2 C. milk
8-10 soda (or Ritz) crackers, crumbled
salt & pepper to taste

Mix all together in casserole dish. I use an 8×8 or 2-quart…depending on which one is closer to the front of the cabinet. Dot the top with butter. Bake 45 minutes to one hour at 350. I find that it usually takes a full hour and the top of the casserole develops a nice brown color. You can also use corn off the cob…that’s how I made it for Christmas dinner…mostly because we blanched and “shaved” about 3 dozen ears of corn this past sweet corn season to store in the freezer for winter…gotta use that stuff up before it’s sweet corn season again! Anyhow, I think I used about a cup and a half of sweet corn kernels…well I guess it was more like a pint of corn kernels…you know, about the same amount that comes in a can…the cans that are measured in ounces…how’s a girl supposed to keep up with all these different measurements? Geez….