Scalloped Corn Recipe

Name: Scalloped Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears of corn; 2 tablespoons butter; 1/4 cup onion, chopped; 1/2 green pepper, chopped; 2 tablespoons flour; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/4 teaspoon dry mustard; 1 dash pepper; 3/4 cup milk; 1 egg, slightly beaten; 1/3 cup cracker crumb; 1 tablespoon butter, melted

Servings: persons

4 ears of corn
2 tablespoons butter
1/4 cup onion, chopped
1/2 green pepper, chopped
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1 dash pepper
3/4 cup milk
1 egg, slightly beaten
1/3 cup cracker crumb
1 tablespoon butter, melted

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
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
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
Mix crumbs and 1 tbsp melted butter. Sprinkle over corn mixture. Bake uncovered for 30-35 minutes or until bubbly.

263

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 13 ingredients. The key ingredients include: 4 ears of corn, 2 tablespoons butter, 1/4 cup onion, chopped, 1/2 green pepper, chopped, 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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