RCI-VG.004.1202.001
Scalloped Corn
Scalloped Corn from the Public Health Cookbook—original source of recipe, public domain government resource Serves: 12
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- onion1 largechopped
- bell pepper (any color)1 unitseeded and chopped
- 3 tablespoons
- 2 cups
- eggs2 unitslightly beaten
- x 16-ounce packages whole kernel corn2 unitthawed
- 2 cups
- 1 unit
Method
1
Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
2
Heat butter in a large skillet over medium heat. Add chopped onion and bell pepper, cooking until softened, about 5 minutes.
5 minutes
3
Sprinkle flour over the softened vegetables and stir continuously for 1-2 minutes to create a roux.
2 minutes
4
Gradually pour in milk while stirring constantly to avoid lumps, creating a smooth sauce.
5
Continue stirring over medium heat until the sauce thickens, about 5 minutes.
5 minutes
6
Remove skillet from heat and allow to cool slightly, then stir in the beaten eggs until well combined.
7
Fold the thawed corn kernels into the cream sauce mixture gently but thoroughly.
8
Pour the corn mixture into the prepared baking dish and spread evenly.
9
Top the casserole with breadcrumbs, distributing them in an even layer across the surface.
10
Bake in the preheated oven for 30-35 minutes until the top is golden brown and a knife inserted in the center comes out clean.
33 minutes
11
Remove from oven and let rest for 5 minutes before serving.
5 minutes