Scalloped Corn

Name: Scalloped Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 16 oz. package Green Giant frozen corn, thawed and drained; 1 cup milk; 1 egg; 1 Tbsp. flour; 1/2 tsp. salt; 1/4 tsp. dry mustard; 1/4 tsp. paprika; 1/8 tsp. pepper; 1/2 cup sliced green onions; 2 slices bacon

Eats Now Editorial Team · Seafood

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Scalloped Corn – a delicious recipe with corn, milk, egg, flour, salt, dry mustard. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

16 oz. package Green Giant frozen corn, thawed and drained
1 cup milk
1 egg
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. paprika
1/8 tsp. pepper
1/2 cup sliced green onions
2 slices bacon

1
Cook bacon until crisp.
2
Drain on paper towel, crumble and set aside.
3
Cook green onions in bacon drippings until tender.
4
Stir in flour, salt, dry mustard, paprika and pepper.
5
Blend well.
6
Cook until mixture is smooth and bubbly stirring constantly.
7
Beat eggs in small bowl, stir in milk.
8
Gradually add to flour mixture.
9
Cook until mixture thickens, stirring constantly.
10
Stir in corn.
11
Cook until thoroughly heated.
12
Sprinkle with bacon.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 oz. package Green Giant frozen corn, thawed and drained, 1 cup milk, 1 egg, 1 Tbsp. flour, and more.

Yes, Scalloped Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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