Seasonal Scalloped Corn
Ready In: 45 mins
Serves: 4-5
Ingredients
- 2 cups whole kernel corn
- 1⁄4 cup onion, chopped
- 1⁄4 cup green pepper, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon dry mustard
- 1 dash pepper
- 3⁄4 cup milk
- 1 egg, slightly beaten
Directions
- Saute the chopped onion and green pepper in the 2 tablespoons of butter until golden.
- Blend in 2 tablespoons of flour, 1 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon dry mustard, and the dash of pepper.
- Cook until bubbly, then remove from heat.
- Gradually add the 3/4 cup of milk.
- Bring it to a boil for one minute, stirring constantly.
- Remove from heat.
- Add 2 cups kernel corn and 1 slighty beaten egg.
- Pour into a 1 quart baking dish.
- Top with buttered crumbs (for the crumbs, you can use Ritz crackers mixed with melted butter).
- Bake at 350 degrees in the oven for 20 to 30 minutes.
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