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Scalloped Corn


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  • 4 ears of corn
  • 2 tbsp butter
  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp dry mustard
  • dash of pepper
  • 3/4 cup milk
  • 1 egg, slightly beaten
  • 1/3 cup cracker crumbs
  • 1 tbsp butter, melted



Step 1

Place corn in enough unsalted cold water to cover. Heat to boiling. Boil uncovered 2 minutes. Remove from heat. Cut enough kernels from ears to measure 2 cups.

Heat oven to 350*.

Heat 2 tbsp butter in pan over medium heat. Cook onion and pepper in butter until tender. Remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook until mix is bubbly.

Remove from heat.

Gradually stir in milk. Heat to boiling. Boil and stir 1 minute. Stir in corn and egg.

Pour into ungreased casserole dish.

Mix crumbs and 1 tbsp melted butter. Sprinkle over corn mix.

Bake uncovered 30-35 min.

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