Escalloped Corn - cooking recipe

Ingredients

2 (16 oz.) cans corn
1 c. Wheatsworth cracker crumbs
2 large eggs, separated
pinch or two parsley flakes
3/4 c. milk

Preparation

Put corn and milk in blender and blend well.
Add egg yolks and parsley flakes.
Add cracker crumbs.
Beat egg whites until stiff and fold in mixture.
Bake 40 minutes at 350\u00b0.
(Cracker crumbs are salty.)
Mixture should be thick, not soupy.