Corn Scallop Ii
By: Chef Nai Nai
Published: Thursday, September 16, 2010 - 5:24am

Ingredients




2 Eggs
15 oz can whole-kernel corn
15 oz can cream-style corn
6 oz can evaporated milk
4 tablespoons butter, cubed
2 tablespoons minced onion
1/2 teaspoon salt
1/4 tea black pepper
2 cups (1 sleeve) coarsely crushed saltine crackers
12 ounces package diced pepper Jack or Swiss cheese

Preparation

1 Preheat oven to 325◦F. 2 Grease a 13 x 9 inch baking dish. 3 Beat eggs slightly in a large bowl. 4 Stir in whole-kernel corn (no need to drain) and cream-style corn. 5 Add evaporated milk, butter, onion, salt and pepper. 6 Fold in cracker crumbs and diced cheese. 7 Spoon into baking dish. 8 Bake 1 hour or until set. 9 Let stand 5 mins. 10 Cut into squares and serve. 11 Serves 6.