By Claire Detlefs
3 C. cut corn (Paul’s Market)
2 C. eggs, well beaten
½ t. salt
¾ C. cracker crumbs
2 T. butter
1 C. mIlk
Sausages (Purnell/Shelbyville)
Combine corn, eggs and salt. Place alternate layers of corn mixture, crumbs and sausage in greased baking dish/ dot each layer with butter . Pour in milk. Bake in slow over (325) about 30 minutes…
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