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Recipe: Southern Scalloped Corn Casserole
Similar Categories: Southern, Scalloped, Corn, Casserole
SOUTHERN SCALLOPED CORN CASSEROLE
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup corn meal
1/2 tsp. EACH: salt and pepper
1-3/4 cups milk
4 cups frozen corn, thawed and drained
3 eggs, beaten
1 cup buttery crackers (like Ritz), crushed
1/4 cup chopped pecans
Preheat oven to 350F. In a large skillet, saute onion and peppers 3 to 4 minutes or until tender. Stir in cornmeal and seasoning. Gradually add milk; stir until thickened. Stir in corn and eggs. Spoon into a greased 1-1/2 quart greased casserole dish. Top with crackers and pecans. Bake 30 minutes or until knife inserted near center comes out clean.
Makes 8 servings.
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup corn meal
1/2 tsp. EACH: salt and pepper
1-3/4 cups milk
4 cups frozen corn, thawed and drained
3 eggs, beaten
1 cup buttery crackers (like Ritz), crushed
1/4 cup chopped pecans
Preheat oven to 350F. In a large skillet, saute onion and peppers 3 to 4 minutes or until tender. Stir in cornmeal and seasoning. Gradually add milk; stir until thickened. Stir in corn and eggs. Spoon into a greased 1-1/2 quart greased casserole dish. Top with crackers and pecans. Bake 30 minutes or until knife inserted near center comes out clean.
Makes 8 servings.
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