Corn/Oyster Scallop

Preparation info

  • Difficulty

    Easy

  • Makes

    8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve this tasty dressed-up corn with fried chicken or pork, chops

Ingredients

  • 2 (10 oz.) cans condensed oyster stew
  • 1 (1 lb.) can cream style corn
  • 1 (1 lb.) can whole kernel corn, drained
  • c. cracker crumbs, crushed medium fine
  • 1 egg, slightly beaten
  • ½ tsp. salt
  • tsp. pepper
  • 2 tblsp. pimiento strips
  • 2 tblsp. melted butter
  • ½ c. cracker crumbs

Method

  • Combine oyster stew, corn, 1¼ c. cracker crumbs, egg, salt, pepper and pimiento. Pour into greased 2-qt. casserole. Combine butter and ½ c. cracker crumbs. Sprinkle around edge of corn mixture.
  • Bake in moderate oven (350°) 1 hour, or until knife inserted halfway between center and edge comes out clean.