Scalloped Corn With Peppers And Pimento Recipe
Ingredients
| Whole kernel corn | 1 1/2 Cup (16 tbs) | |
| Evaporated milk | ||
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Celery salt | 1 Teaspoon | |
| Chopped | 3 Tablespoon | |
| Green pepper | 1 To taste | |
| Pimento | 2 Tablespoon, chopped | |
| Eggs | 2 Small, beaten | |
| Bread crumbs | 1/2 Cup (16 tbs), buttered | |
Directions
MAKING
1) In a bowl, mix evaporated milk to reserved corn liquid to make 1 cup liquid.
2)In a saucepan, melt butter and add flour, salt, pepper, monosodium glutamate and celery salt. Cook until smooth. Keep stirring.
3)Slowly add evaporated milk and cook until thickened. Stir continuously.
4)Add corn, green pepper, pimento and eggs.
5)Take a buttered baking dish and put the mixture in it.
6)Spread bread crumbs on top and then place in shallow pan of water.
7)Bake in 350 degrees for about 50 minutes.
SERVING
8)Serve the scalloped corn with pepper and pimento hot.
1) In a bowl, mix evaporated milk to reserved corn liquid to make 1 cup liquid.
2)In a saucepan, melt butter and add flour, salt, pepper, monosodium glutamate and celery salt. Cook until smooth. Keep stirring.
3)Slowly add evaporated milk and cook until thickened. Stir continuously.
4)Add corn, green pepper, pimento and eggs.
5)Take a buttered baking dish and put the mixture in it.
6)Spread bread crumbs on top and then place in shallow pan of water.
7)Bake in 350 degrees for about 50 minutes.
SERVING
8)Serve the scalloped corn with pepper and pimento hot.
Chef
