Scalloped Corn

Essential Everyday

1 (14.75 ounce) can cream style corn

1 cup 2% milk

2 large eggs

¼ teaspoon ground nutmeg

5 tablespoons butter, melted, divided

1 sleeve saltine crackers, crushed

Somehow I convinced myself that these were healthier than saltines.

In large mixing bowl, combine corn, milk, eggs, 3 tablespoons butter and nutmeg; salt and pepper to taste. Stir in 2/3 of the crushed crackers.

Transfer to a greased 2-quart baking dish. 

So... plain!

Bake in a preheated 350F oven 20 minutes; stir. Continue baking 35 minutes.

In small bowl, combine remaining crushed crackers and melted butter; toss to coat. Sprinkle over scalloped corn and continue baking 5 minutes or until golden brown.

Neat look when it's baked!

Served with a PB&J because my plans to have chicken fell through.

My Rating: 3/5 "I didn't quite understand this. Like, if it had been a corn pudding made with cornbread it would have been great. Instead it's made with mushy crackers. It's not unpleasant, but it's really not very interesting. At all."