Recipe by Deb G
We love this because it uses canned corn and makes it taste much better. It's so easy and quick to put together. The original recipe uses cream-style corn, but I have only used whole kernel corn. Recipe is from "Favorite Recipes From Southern Kitchens---Vegetables" which apparently was published in 1968 by The Progressive Farmer Magazine and is credited to Charlotte McCracken of Sentinel, Oklahoma.
- 1⁄4 cup cream
- 1 (14 1/2-16 ounce) can whole kernel corn, drained
- black pepper
- 1⁄4-1⁄2 cup butter or 1⁄4-1⁄2 cup margarine
- 8 -10 saltine crackers, broken into small pieces
Directions See How It's Made
- Preheat oven to 350 degrees.
- Grease or butter a small, shallow casserole dish. ( Mine is approximately 6 1/2 inches square and 2 inches deep.).
- In the prepared dish, combine the cream, corn, and pepper.
- Cut butter in small pieces and put on top of corn.
- Put the broken saltine pieces on top of casserole.
- Bake until slightly brown on top (approx. 20 minutes).