scalloped corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 T butter2 T yellow corn meal2 T AP flour1 bag frozen yellow corn1 c milk1 egg, beaten4 oz shredded cheddar cheese2 T crispy onions OPTIONAL1 t Kosher saltfew grinds of pepper
makes 4 servings 2/3 c ea
In a sauce pan melt butter. Whisk in flour to make a roux. Cook about 3 min or until it smells nutty and just starts to take on a golden color. Slowly whisk in the milk. Once mixture thickens remove from heat. Add the cheese, stir well to melt evenly into the sauce. Add corn meal, corn, egg, salt & pepper, stirring very well to incorporate.
Pour mixture into a small casserole dish sprayed with non stick spray. I used a 2 qt enameled cast iron dutch oven. Top corn mixture with onions and cheese. Bake uncovered for 30 min or until cheese is melted & starts to brown. Let sit 5 min before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user CAITIANASMOM.
In a sauce pan melt butter. Whisk in flour to make a roux. Cook about 3 min or until it smells nutty and just starts to take on a golden color. Slowly whisk in the milk. Once mixture thickens remove from heat. Add the cheese, stir well to melt evenly into the sauce. Add corn meal, corn, egg, salt & pepper, stirring very well to incorporate.
Pour mixture into a small casserole dish sprayed with non stick spray. I used a 2 qt enameled cast iron dutch oven. Top corn mixture with onions and cheese. Bake uncovered for 30 min or until cheese is melted & starts to brown. Let sit 5 min before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user CAITIANASMOM.
Nutritional Info Amount Per Serving
- Calories: 301.4
- Total Fat: 16.2 g
- Cholesterol: 95.6 mg
- Sodium: 813.9 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 2.5 g
- Protein: 13.9 g
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