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Vegetables & Sides

Scalloped Corn and Oysters - 1998
​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Grandma Emma Wozny

INGREDIENTS
  • 2 eggs -- slightly beaten
  • 1 can (17 ounces) cream-style corn
  • 10 ounces  frozen, condensed oyster stew
  • 1 cup  saltine crackers -- crushed
  • ½ cup  milk
  • ¼ cup  celery -- finely chopped
  • 1 tablespoon  pimento -- chopped
  • ¼ teaspoon  salt
  • dash pepper
  • 2 tablespoons  butter -- melted
  • ½ cup  saltine crackers -- crushed

​​PREPARATION
Combine eggs, corn, oyster stew, 1 cup cracker crumbs, milk, celery, pimento, salt and pepper.  Turn into 8x8x2 inch baking dish.  Cover and refrigerate until ready to bake.  Just before baking, combine butter and 1/2 cup cracker crumbs and sprinkle over corn mixture.  Bake, uncovered, at 350 degrees for 1 hour or until knife inserted comes out clean.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
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  • Soups & Stews
  • Main Dishes
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  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking