COUNTRY CLUB CORN
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.
Provided by Deb G
Categories Corn
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- 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).
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