Sunday, November 29, 2009

Scalloped Corn

Scalloped Corn is my all time favorite Thanksgiving dish. My mom has made it every Thanksgiving and at my request for special dinners as long as I can remember. Since Mom came to my house this Thanksgiving there was no doubt Scalloped Corn would be on the menu.

This dish is a bit complicated and you have to keep an eye on it when it's on the stove, but if you enjoy corn, and who doesn't?? I encourage you to give this colorful, creamy veggie casserole a try. I am confident that it will be on your next Thanksgiving table if you do!

Scalloped Corn


1 can of of whole kernel corn drained
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoons of butter or margarine
2 tablespoons of flour
1 teaspoon of salt
1/2 teaspoon paprika
1/4 teaspoon dry mustard
Pepper to taste
3/4 cup of milk
1 egg, slightly beaten
1/3 cup cracker crumbs or bread crumbs
1 tablespoon of melted butter or margarine


Heat oven to 350. Using a medium size pot, and stir onion and green pepper in 2 tablespoons of butter until onion is tender. Remove from heat. In a small bowl, combine flour and spices, then stir into onion and green pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg, which had been mixed together first. Pour into an ungreased 1 quart casserole dish.

Combine cracker or bread crumbs and the 1 tablespoon of melted butter; sprinkle evenly over corn mixture. Bake uncovered for 30 t 35 minutes.

**We always double this mixture because it will go fast!!**

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