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Scalloped Corn

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This classic Scalloped Corn is the ultimate comfort food side dish, perfect for Thanksgiving or a cozy weeknight dinner. Sweet corn kernels are simmered in a rich, velvety sauce made with milk, butter, and egg, then baked until golden and bubbly. The dish offers a wonderful contrast of textures, with tender corn nestled in a creamy base and topped with a crunchy, buttery breadcrumb crust. It&# 226;ÂÂs simple to prepare, uses pantry staples, and adds a touch of elegance to any meal. Whether served alongside roasted turkey or grilled chicken, this savory, slightly sweet casserole brings warmth and satisfaction to the table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 514.9
Dietary: Vegetarian
Description
This classic Scalloped Corn is the ultimate comfort food side dish, perfect for Thanksgiving or a cozy weeknight dinner. Sweet corn kernels are simmered in a rich, velvety sauce made with milk, butter, and egg, then baked until golden and bubbly. The dish offers a wonderful contrast of textures, with tender corn nestled in a creamy base and topped with a crunchy, buttery breadcrumb crust. It&# 226;ÂÂs simple to prepare, uses pantry staples, and adds a touch of elegance to any meal. Whether served alongside roasted turkey or grilled chicken, this savory, slightly sweet casserole brings warmth and satisfaction to the table.
Ingredients
  • 2 tablespoon Butter
  • 1/4 cup Finely chopped onion
  • 2 tablespoon Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Dry mustard
  • 1 ds Pepper
  • 3/4 cup Milk
  • 16 ounce Can whole kernel corn
  • 1 Egg Slightly beaten
Directions
  1. 1
    Preheat oven to 350ðF (175ðC) and grease a 1-quart casserole dish.
  2. 2
    Melt butter in a skillet over medium heat, then sauté chopped onion until soft and translucent, about 3 minutes.
  3. 3
    Stir in flour, salt, paprika, dry mustard, and pepper, cooking for 1 minute to form a roux.
  4. 4
    Gradually whisk in milk, cooking and stirring constantly until the sauce thickens and bubbles, about 2 minutes.
  5. 5
    Remove from heat and stir in the drained corn kernels and beaten egg until well combined.
  6. 6
    Pour the mixture into the prepared casserole dish and spread evenly.
  7. 7
    Bake uncovered for 20-25 minutes, or until the top is golden brown and the center is bubbly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 514.9kcal
% Daily Value *
Total Fat 13.1g21%
Saturated Fat 5.1g26%
Cholesterol 17.0mg6%
Sodium 5010.0mg209%
Total Carbohydrate 101.7g34%
Dietary Fiber 16.5g66%
Sugars 16.5g
Protein 19.7g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a crispier top, sprinkle with breadcrumbs or grated Parmesan cheese before baking.

You can use frozen corn (thawed and drained) instead of canned for a fresher flavor.

Let the dish rest for 5 minutes after baking to allow the custard to set before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

To make this dish dairy-free, substitute butter with olive oil and milk with unsweetened almond or oat milk.

Keywords: corn, scalloped, side dish, comfort food, creamy, baked, vegetarian, thanksgiving, holiday, classic, easy, homestyle, golden, custard, crunchy, savory, sweet, family dinner, pantry staples, warm
Read it online: https://www.chefs-mate.com/recipe/scalloped-corn-3/