Tomato-Corn Scallop - cooking recipe

Ingredients

1 (8 oz.) can whole kernel corn
1 egg or equivalent egg substitute
1/3 c. evaporated skim milk or regular milk
1 Tbsp. melted margarine or bacon drippings
1/8 tsp. salt
grindings of black pepper
grating of nutmeg
1 (8 oz.) can cream-style corn
2 or 3 green onions, sliced with tops
1 (14 oz.) can stewed tomatoes (Spanish-style with green pepper, if available)
1 c. coarse cracker crumbs

Preparation

Preheat oven to 350\u00b0. Drain whole kernel corn, reserving 2 tablespoons liquid.