Scalloped Corn Recipe

Name: Scalloped Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. flour; 1 tsp. salt; 1/4 tsp. paprika; 1/4 tsp. dry mustard; pinch of cayenne pepper; 3 Tbsp. butter; 1 small green pepper, chopped fine; 1/2 onion; 1 c. milk; 2 c. corn kernels, fresh or frozen; 1 egg yolk, slightly beaten; 2/3 c. buttered bread crumbs

Servings: persons

3 Tbsp. flour
1 tsp. salt
1/4 tsp. paprika
1/4 tsp. dry mustard
pinch of cayenne pepper
3 Tbsp. butter
1 small green pepper, chopped fine
1/2 onion
1 c. milk
2 c. corn kernels, fresh or frozen
1 egg yolk, slightly beaten
2/3 c. buttered bread crumbs

1
Preheat the oven to 400u00b0.
2
Generously butter a 1 1/2-quart baking dish.
3
Mix the flour, salt, paprika, mustard and cayenne pepper together; set aside.
4
Melt the butter in a skillet, add green pepper and onion; cook until soft.
5
Stir in the flour mixture and cook, stirring and smoothing, for 2 or 3 minutes.
6
Add milk, stirring constantly, bring it to the boiling point.
7
Stir in the corn and egg yolk.
8
Spoon into the baking dish and sprinkle with the crumbs.
9
Bake for 25 minutes until the crumbs are brown.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 Tbsp. flour, 1 tsp. salt, 1/4 tsp. paprika, 1/4 tsp. dry mustard, 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.

Scalloped Corn

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