Scalloped Corn Recipe

From Dorothy McNett's Recipe Book.

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Scalloped Corn

From Dorothy McNett's Recipe book at

3-4 ears fresh corn, scraped from the cob
1/2 onion, finely chopped
1/2 green pepper, finely chopped
2 tablespoons butter
2 tablespoons flour
1 teaspoon fine sea salt
1/2 teaspoon sweet Hungarian paprika
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground white peppercorns
3/4 cup milk or half and half
2 eggs, slightly beaten
1/2 cup dry bread crumbs or cracker crumbs
drizzles of extra virgin olive oil

Preheat oven to 350 degrees. In large saute or saucier pan, saute onion and green pepper in butter until onions start to brown. Using heat resistant silicone whisk, whisk in flour, salt, paprika, mustard and pepper. Carefully whisk in milk. Whisk and cook until thickened. Add the fresh corn. Carefully whisk in the eggs. Pour into buttered 1 quart baking dish. Top with crumbs, drizzle with oil, and bake 20-30 minutes.

Recipe created 2002-07-30.

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