Serves: 6
Total Calories: 86

Equipment Needed:
1 1/2 -quart round casserole dish
Dry measuring cups
Plastic bag
Wire twist tie
Rolling pin
Medium bowl
Liquid measuring cup
Small wire whisk or fork
can canopener
Measuring spoons
Wooden spoon
Small knife
butter or margarine, softened
2 cups corn chips
1 cup milk
1 egg
1 (16-ounce) can cream style corn
1 tablespoon dried minced onion
1/8 teaspoon black pepper

Turn oven on to 350°.

Grease the inside of the casserole dish with butter or margarine, using a piece of waxed paper or clean fingers.

Place the corn chips in a large plastic bag. Close tightly with a wire twist tie. With a rolling pin, roll over the bag until chips are crushed into crumbs set aside.

In a medium bowl, beat milk and egg with a wire whisk or fork until well mixed.

Add corn chip crumbs, corn, onion and pepper to the bowl and stir with a wooden spoon until well mixed.

Pour into the casserole dish. Bake for 50 to 60 minutes or until a knife inserted halfway between the center and edge comes out clean. Serve hot as a vegetable for dinner.

Nutritional Facts:

Serves: 6
Total Calories: 86
Calories from Fat: 15

More Recipes from the Flavors of America Cookbook:
Carolina Sweet Potato Pie
Colonial Oyster-Sausage Stuffing
Curried Fresh Peaches
Dixie Grits Casserole
Down Home Green Beans
German Potato Pancakes
Hopping John
Old-Time Southern Spoon Bread
Onion And Barley Bake
Orangy Harvard Beets
Powwow Corn Casserole
Scalloped Rhutabagas And Potatoes
Sunday Corn Puff