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Scalloped Corn Recipe
|Green pepper||1 Small, chopped|
|Onion||1 Small, minced|
|Butter/Margarine||3 Tablespoon, melted|
|All purpose flour||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Milk||1⁄2 Cup (8 tbs)|
|Canned cream style corn||16 Ounce (1 Can)|
|Dry coarse bread crumbs||1⁄2 Cup (8 tbs)|
|Buttered soft bread crumbs||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 1538 Calories from Fat 477
% Daily Value*
Total Fat 54 g83.5%
Saturated Fat 28.8 g143.9%
Trans Fat 0 g
Cholesterol 293.1 mg
Sodium 3435.9 mg143.2%
Total Carbohydrates 236 g78.6%
Dietary Fiber 16.6 g66.4%
Sugars 36.4 g
Protein 41 g81.4%
Vitamin A 57.2% Vitamin C 152.3%
Calcium 43.5% Iron 56.8%
*Based on a 2000 Calorie diet
Blend in flour and seasonings.
Stir in milk and corn and cook, stirring until thickened.
Remove from heat and stir in egg yolk.
Brown dry crumbs in remaining 1 tablespoon butter or margarine.
Stir into corn mixture.
Put into 1 quart baking dish; top with buttered crumbs.
Bake at 400° for 10 to 15 minutes.