My Leggetts go back to pre-Constitutional America. Thus, I win the right to name and own the recipe for Leggett Corn. *neener neener, as they say*
They don't look too happy. Perhaps they heard about all this upstart Leggett Corn stuff going on and available over the internet for anyone that does not know better.
Well, as a dutiful descendent, I am about to set the record straight.
I present to you, The Real Leggett Corn (TM) in all its rich complexity.
2 large cans of Green Giant creamed corn
1 small can of the Niblets extra sweet corn
A lot of Premium Saltine Crackers all crumbled up by hand just like the people above did - do not use any labor saving devices or it will not be Real Leggett Corn.
Milk - NOT skim
paprika - only if you are having guests for a formal eating party that uses real plates and need to fancy it up.
Difficult to follow instructions, but for the dish to work please perform all steps with precision:
Dump the creamed corn and drained regular corn into a bowl. Stir in crumbled crackers until it's real thick.
|My Dad is the scrawny one front left|
Pour into a buttered casserole dish and sprinkle a nice layer of crumbled crackers over the top.
Sprinkle paprika over crackers if formal dining is to be had.
Bake at 375 until the crumbs are just starting to brown and the whole is a bit bubbly.
you really can over bake the dish, so just slightly browned, ok? Maybe 25 minutes or so.
If you are eating this and interested in calories, you can find a reasonable estimate using low fat milk here.