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Scalloped Corn

Contributed By: Helen | See all of Helen's recipes
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Rating: 5   Reviews: 2 See Reviews
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  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: Lynda, MI Reviewed: 07/22/2011
And Oldie, But Very Goodie
We make a variety of corn casseroles and puddings. This is one of the best. It seems to be identical to one my mother (another Helen) made in the 50's from a recipe in her Fannie Farmer cookbook. It is one of our and, and our company's, favorites. The only thing I do differently is to use red bell pepper instead of green, and one whole green chili, cut into a medium dice. It is great either way, but we like the color of the red pepper and the kick of the added green chili. This one a winner.
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