Get It By ThanksgivingShipping Deadlines See Details >>
View cart background image
Free Shipping Over $49

Scalloped Corn

Contributed By: Helen | See all of Helen's recipes
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 2 See Reviews
Rate/Review this Recipe

  4 servings
Good way to use up leftover corn on the cob
4 ears fresh corn, or 1 10-ounce package frozen whole kernel corn, cooked and draned, or 1 16-ounce can whole kernel corn, drained
1 small onion,chopped (about 1/4 c up)
1/2 small green pepper, chopped
2 tablespoons butter or margaarine
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon paparika
1/4 teaspoon dry mustard
Dash of pepper
1/4 cup milk
1 egg, slightly beaten
1/3 cup cracker crumbs
1 tablespoon margarine or butter, melted
Prepare and cook corn; cut enough kernels from corn to measure 2 cups. Cook and stir onion and green pepper in tablespoons butter or margarine until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole. Mix crumbs and 1 tablespoon melted margarine or butter; sprinkle over corn. Cook uncovered in 350 degrees oven, until bubbly, 30 to 35 minutes.

Date Added: 08/11/2009
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Debby Reviewed: 07/22/2010
Scalloped Corn
Tried this recipe tonite. My husband said "it was the best" he has ever had! Will definitely make it again.
0 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Free Shipping Over $49
Shopping Rewards


Who doesn't? Get recipes now.