Tinfoil Chef

This dish is one that my wife first introduced me to several years ago. When she first told me about it I’d never heard of it and when she said “Scalloped Corn”, all I could picture was a dish of Scalloped Potatoes that was made with corn instead. Somehow that picture didn’t quite want to work for me at all. Then when she made it and I finally saw the difference. Since then it’s become another Thanksgiving Day favorite.

3 cans whole kernel corn (drained)
3 cans cream style corn
2 tubes crackers (crushed)
1 can evaporated milk

Mix everything to a thick, creamy consistency, pour into a 9×13 pan and bake at 350 F for 30 – 45 min. When it’s done it’ll be starting to turn golden brown on top and a toothpick or knife stuck into the middle of it should come out clean.

At first she made it with a half can of sweetened condensed milk and 1/4 cup of regular milk, and it turned out fairly sweet. Changing to evaporated milk and eliminating the regular milk cut down the sweetness of the taste and let the corn flavor come through better.

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