Scalloped Corn

Ingredients:

• • 2 cups frozen corn or 4 ears fresh corn

  • 1/4 cup chopped onion

  • 1/4 cup chopped green pepper

  • 1/4 cup chopped red pepper

  • 2 TBS butter

  • 2 TBS flour

  • 1/2 tsp paprika

  • 1 tsp salt

  • 1/4 tsp dry mustard

  • dash of pepper

  • 3/4 cup milk

  • 1 egg slightly beaten

Topping

• • 1/3 cup crackers crumbs or bread crumbs

  • 1 TBS butter melted

Directions:

• • If using fresh corn, prepare and cook; cut enough kernels from ears to measure 2 cups.

  • Heat oven to 350º.

  • Cook and stir onion and green pepper in 2 TBS of butter until tender. Remove from heat.

  • Stir in flour and seasonings. Cook over low heat, stirring 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.

  • Combine cracker or bread crumbs and 1 TBS melted butter.

  • Sprinkle evenly over corn mixture.

  • Bake uncovered for 30-35 minutes

  • For cheesy scalloped corn: fold in 1/2 cup shredded Cheddar cheese into the sauce mixture.

History:

• • Modified from the original Betty Crocker Cookbook Marji was given as a wedding present in 1974

  • Added by Marji with Amy in 2014. This was the recipe used to train Amy on how to add recipes.

Notes: