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Ingredients
| canned yellow sweet corn: 2 cups |
| onions (chopped): 1/4 cup (chopped) |
| green bell pepper (chopped): 1/4 cup (chopped) |
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| salt: 1 tsp |
| paprika: 1/2 tsp |
| ground mustard: 1/4 tsp |
| black pepper: 1 dash |
| 2% milk: 3/4 cup |
| eggs: 1 (slightly beaten) |
Seasonal Scalloped Corn
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- 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.