“This is an old recipe handed down from my mother-in-law and is an especially good accompaniment to roast beef,” Nancy Collins relates from Clearfield, Pennsylvania. 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The corn is moist and creamy with a souffle-like topping.","recipeIngredient":["1 can (8-1\/4 ounces) cream-style corn","8 saltines, crushed","1 tablespoon butter, melted","1\/8 teaspoon salt","1\/8 teaspoon pepper","1 egg","1\/4 cup 2% milk"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small bowl, combine the corn, saltines, butter, salt and pepper. Transfer to a shallow 2-cup baking dish coated with cooking spray."},{"@type":"HowToStep","text":"In a small bowl, whisk egg and milk; pour over corn mixture. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean."}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 187 calories","fatContent":"5g fat (2g saturated fat)","cholesterolContent":"11mg cholesterol","sodiumContent":"759mg sodium","carbohydrateContent":"33g carbohydrate (6g sugars","fiberContent":"2g fiber)","proteinContent":"8g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.125,"reviewCount":8,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lawhispers"},"reviewBody":"This recipe is so much better if you use canned evaporated milk. Using real butter not margarine makes a difference too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"angelbaby52585"},"reviewBody":"Kinda seemed like something was missing...maybe I'll try again and see what I can add to it to give it more taste...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"carolanne1210"},"reviewBody":"My sister-in-law first made this for Thanksgiving dinner about 30 years ago, and it's still a favorite! We call it scalloped corn, and I add a pinch of freshly grated nutmeg OR a sprinkle of cayenne pepper (depending upon what I'm serving it with. So yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tkarinas"},"reviewBody":"Creamy baked corn is a side dish my family simply loves and one we make when we are having a special dinner. It's delicious and definitely a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fel9ix"},"reviewBody":"I think it would be even better if minced onion would be added.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gillis95"},"reviewBody":"This tasted like canned cream corn w\/ scrambled eggs on top. Horrible..nobody liked it. We much prefer corn casserole w\/ the corn muffin mix and sour cream etc.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Madelen61"},"reviewBody":"Oh, this is so good. I have even made it with fresh lump crab meat, or leftover boiled crawfish tails. Talk about y-u-m-m-m-m-m-y!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"robinsnest60"},"reviewBody":"i, too, grew up making baked (scalloped) corn. but we mixed it all together. then sprinkled the top with cracker crumbs and dotted it with butter before baking. (i now use squeeze butter instead)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"34297","romance_copy_dek":"\"This is an old recipe handed down from my mother-in-law and is an especially good accompaniment to roast beef,\" Nancy Collins relates from Clearfield, Pennsylvania. 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