Old-Fashioned Scalloped Corn
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons unsalted butter (1 stick)
- 3tablespoons all-purpose flour
- 2cups milk or half-and-half
- Salt and pepper
- Pinch of cayenne
- 1small onion, diced (about 1 cup)
- 1small red bell pepper, diced (about 1 cup)
- Kernels from 6 ears fresh corn (about 3 cups)
- 1egg, beaten
- ½cup crushed oyster crackers or soda crackers
Nutritional analysis per serving (6 servings)
302 calories; 26 grams fat; 16 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 5 grams protein; 362 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
- Step 2
Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk ½ cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
- Step 3
Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
- Step 4
Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet’s contents to the prepared baking dish and smooth the top.
- Step 5
Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.
Private Notes
Comments
For those concerned about the amt of butter (I am) you can get by with much less. Save the first tbl by using an atomizer of olive/canola (or your choice) to spritz into the pan. Save another 2 tbl by sweating onions etc in pan with another couple of spritzes of oil. None of this will sacrifice the result. As for the cracker crumbs, use half butter, and half spray, and it should be fine. I did -- and this saved 400 calories for the whole recipe.
But - Cutting back on the butter reduces the whole "tastes like buttered corn in the cob" experience. I say - go for it, at least for this recipe.
Folks, this ain't diet food. A good friend of mine who is no longer with us (no fault of his diet) made a dish very similar to this for the winter holidays. It was buttery, delicious, and no one worried about an extra spoon or two of fat.
Fat =flavor.
Used leeks instead of onions - it was a hit.
Everyone loved it! Great for the Vegetarians in my family!
There was definitely a lot of butter. As someone else recommended, I stir fried the corn with olive oil and only used 4 tablespoons in the corn, an additional one cut at the top. Amazing taste
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