Scallop Corn Recipe

Name: Scallop Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Crisco shortening; 1/2 c. chopped carrots, finely chopped; 2 tsp. chopped celery; 2 tsp. chopped onion; 2 (17 oz.) cans cream-style corn; 4 eggs, beaten; 1 c. crushed soda crackers; 1/2 c. undiluted evaporated milk; 1/8 tsp. Tabasco sauce; 1 tsp. sugar; 1 c. shredded Cheddar cheese; 1 tsp. paprika; 1 1/2 c. chopped parsley; 1 medium green pepper

Servings: persons

1/2 c. Crisco shortening
1/2 c. chopped carrots, finely chopped
2 tsp. chopped celery
2 tsp. chopped onion
2 (17 oz.) cans cream-style corn
4 eggs, beaten
1 c. crushed soda crackers
1/2 c. undiluted evaporated milk
1/8 tsp. Tabasco sauce
1 tsp. sugar
1 c. shredded Cheddar cheese
1 tsp. paprika
1 1/2 c. chopped parsley
1 medium green pepper

1
Preheat oven to 350u00b0.
2
Melt Crisco in a large heavy skillet. Stir in carrots, green pepper, celery and onion.
3
Cook over medium heat until vegetables are barely tender.
4
Stir in corn, eggs, cracker crumbs, evaporated milk, Tabasco sauce, sugar and salt. Top with cheese and sprinkle with paprika.
5
Turn into greased 8 x 8 x 2-inch baking dish.
6
Bake at 350u00b0 for 30 minutes or until center is set and top is golden.
7
Remove from oven.
8
Garnish with parsley and olives.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 c. Crisco shortening, 1/2 c. chopped carrots, finely chopped, 2 tsp. chopped celery, 2 tsp. chopped onion, and more.

Yes, Scallop Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop Corn

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