Scalloped Corn

iVillage Member
Registered: 07-23-2003
Scalloped Corn
Sun, 06-15-2008 - 7:56am
Scalloped Corn

4 ears fresh corn (or substitute with 10 oz frozen cooked and drained, or 1 lb canned drained)
1/4 c chopped onion
1/4 c chopped green pepper
2 tbsp butter or margarine
2 tbsp flour
1 tsp salt
1/2 tsp paprika
1/4 tsp dry mustard
dash pepper
3/4 c milk
1 egg, slightly beaten
1/3 c cracker crumbs
1 tbsp butter or margarine, melted

If using fresh corn, prepare and cook ears ; cut enough kernels from ears to measure 2 cups. Heat oven to 350°. Cook and stir onion and green pepper in 2 tbsp butter until onion is tender. Remove from heat. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minutes. Stir in corn and egg. Pour into ungreased 1 qt casserole.

Combine cracker crumbs and the 1 tbsp melted butter; sprinkle evenly over corn mixture.

Bake 30-35 minutes

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