Deluxe Scalloped Corn Bake
Recipe: #3285
December 02, 2011
Categories: Casseroles, Side Dishes, Corn, Brunch, Christmas, Easter Mothers Day, Thanksgiving, Oven Bake, more
"This is a delicious side dish that is worthy of serving at a dinner party table. Chipped canned pickled jalapeno is a great addition to this recipe and/or add in 1/4 to 1/3 cup chopped green bell pepper when sauteeing the onion"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (180.1 g)
- Calories 404.5
- Total Fat - 17.9 g
- Saturated Fat - 6.5 g
- Cholesterol - 101.4 mg
- Sodium - 129.1 mg
- Total Carbohydrate - 50.6 g
- Dietary Fiber - 8 g
- Sugars - 2 g
- Protein - 11.5 g
- Calcium - 90.4 mg
- Iron - 2.5 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Prepare a 13 x 9-inch baking dish and grease a 2-quart casserole dish. In a 2 quart saucepan melt butter; add onion, and cook until tender (about 3 minutes) Add in garlic and cayenne; cook for 2 minutes. Stir in flour, seasoned salt, paprika, and dry mustard until well blended. Gradually stir in half and half or milk; cook stirring constantly until mixture is slightly thickened; remove from heat.
Step 2
In the greased 2 quart casserole dish whisk eggs slightly; stir in drained corn then slowly stir in cream mixture. Sprinkle crushed crumbs over top. Set casserole dish in the 9 x 13-inch pan. Fill pan 1/2 full of water. Bake in a preheated 350 degree F oven for about 1 1/4 hours or until knife inserted comes out clean.
Tips
No special items needed.
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