This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Tomato and Corn Scallop
325° for 1 hr 10 min. or until golden brown & set around edges

1 (1 lb) can whole kernel corn
2 eggs
2/3 c. evaporated milk
1/4 c. melted butter
1/4 tsp salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1 (1 lb) can cream-style corn
2 (1 lb) cans stewed tomatoes
2 c. coarse cracker crumbs

Drain whole kernel corn; reserve 1/4 c. liquid.

Beat eggs slightly. Add reserved corn liquid, evaporated milk, butter, salt, pepper and nutmeg. Blend well. Stir in whole kernel corn, cream-style corn, tomatoes and cracker crumbs.

Turn into a greased 3 qt. casserole.

Bake at 325° for 1 hr. 10 min. or until golden brown and set around edges.

Makes 8 to 10 servings.