This vintage recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Crispy Scalloped Corn
(Makes 6 servings)

Crisp rice cereal adds extra crunch and flavor to a tasty scalloped-corn casserole.

2 slightly beaten eggs
1/2 cup milk
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup diced onion
2 slices (2 cups) cubed bread
1-pound 1-ounce can cream style corn
1 cup crisp rice cereal, slightly crushed
3 tablespoons butter or margarine

Combine eggs with milk. Add remaining ingredients except cereal and butter. Pour into a 10x6x2-inch baking dish. Combine cereal and butter; sprinkle over top. Bake in a moderate oven (350°) about 50 minutes.