You are here: Home » Recipes » Scalped Corn Scalped Corn Recipe by American Profile Yield 10 servings PrintEmail "A childhood mispronunciation of "scalloped" by my sister Roxie has lent its name to this family favorite." Ingredients 3 (14 3/4-ounce) cans cream-styled corn2 (10 1/2-ounce) cans condensed cream of mushroom soup3 large eggs, beaten1 tablespoon finely chopped garlic1 small onion, chopped1 teaspoon Tabasco (optional)2 (20-ounce) cans oysters or chopped clams2 cups coarsely ground whole wheat crackers1/4 pound bacon, cooked and crumbled Coarse ground pepper, to taste Instructions Preheat the oven to 350F. Lightly grease a 2-quart casserole dish. Combine the corn, soup, eggs, garlic, onion, and Tabasco, and mix well. Stir in the oysters and crackers. Spoon all into the prepared dish. Sprinkle the bacon evenly over the top. Season with the pepper. Bake for 1 hour, until a knife inserted in the center comes out clean. Ivan Kershner, Salem, S.C.