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    You are in: Home / Recipes / Scalloped Corn Recipe
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    Scalloped Corn

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    Cristi Hinten's Note:

    Betty Crocker recipe

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place corn in enough unsalted cold water to cover. Heat to boiling. Boil uncovered 2 minutes; remove from heat. Cut enough kernels from ears to measure 2 cups.
    2. 2
      Heat oven to 350. Heat 2 tbsp butter in saucepan over medium heat. Cook onion and bell pepper in butter for about 2 minutes, stirring occasionally until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard and pepper.
    3. 3
      Cook, stirring constantly until mixture is bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in corn and egg. Pour into ungreased 1 quart casserole.
    4. 4
      Mix crumbs and 1 tbsp melted butter. Sprinkle over corn mixture. Bake uncovered for 30-35 minutes or until bubbly.

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    Nutritional Facts for Scalloped Corn

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 270.6
     
    Calories from Fat 118
    43%
    Total Fat 13.2 g
    20%
    Saturated Fat 7.2 g
    36%
    Cholesterol 75.8 mg
    25%
    Sodium 424.8 mg
    17%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 2.9 g
    11%
    Sugars 7.3 g
    29%
    Protein 8.1 g
    16%

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