scalloped corn
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of scalloped corn calories by ingredient
Introduction
creamy corn casserole creamy corn casseroleNumber of Servings: 4
Ingredients
-
2 T butter
2 T yellow corn meal
2 T AP flour
1 bag frozen yellow corn
1 c milk
1 egg, beaten
4 oz shredded cheddar cheese
2 T crispy onions OPTIONAL
1 t Kosher salt
few grinds of pepper
Directions
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.