Scalloped Corn
 
2 Tbls. Butter
1 medium onion, chopped
½ cup red bell pepper, chopped
1 (10 oz.) bag frozen corn kernels, thawed
Or fresh cut corn off the cob
2 eggs, slightly beaten
1 (15oz.) can cream-style corn
¼ tsp. salt
2/3 cup crushed buttery crackers
1 cup milk
2 oz. shredded Kenny’s Farmhouse Aged Cheddar cheese
 
Preheat oven to 325 degrees. Heat butter in small pan and sauté onion and bell pepper until tender. Remove from heat and add corn. In a separate bowl, combine eggs, cream-style corn mixture, salt, crushed crackers and milk. Combine with onion mixture and pour into greased 2-quart rectangular pan. Sprinkle with shredded Kenny’s Aged Cheddar. Bake uncovered, for 40 minutes until golden brown. Serves 8.