Prep 20 mins
Cook 40 mins
I wanted a scalloped corn recipe that didn't require any muffin mix ingredient, and I found this one. I haven't made it yet, but am planning to for Christmas dinner, and wanted to post it here to save it. I will rate it after I've made and tasted it. Also, you can substitute red bell pepper for the green, and you need to use soft bread crumbs. This sites computer wouldn't let me put "soft" in the ingredient list. The cooking time will vary, depending on the shape of the casserole dish you use. Update: You can't review your own recipe, but since I posted this I have made it, and it's yummy.
- Grease 2 quart casserole dish. Melt 1 tablespoon butter in skillet and saute onions and peppers until tender Add the flour and stir to coat the vegetables.Add all of the milk and stir continually until thick and bubbly,remove from heat and set aside.In a large bowl, mix together corn, eggs, 1 cup of the bread crumbs, salt and pepper.Stir in thickened milk mixture, pour into greased casserole dish. Melt remaining butter, stir in remaining bread crumbs, and sprinkle on top of corn mixture. Bake uncovered, at 325 degrees for 40-45 minutes.
I made this for our Thanksgiving dinner yesterday and it is excellent- by far the best scalloped corn / corn casserole I've made to date! I wanted a non- cornbread dish ( because of the cornbread and sausage dressing I always make ) and this is it. I used an English muffin type white bread and a combination of half red and half green bell peppers. The end result was light and had a great corn taste- almost a souffle type texture. Thanks for posting this- its definitely going in the "keeper" file!