Scalloped Corn

Submitted by: Kirby W, Jackson, TN
 

Ingredients

Serves 6

• 4 cups Pictsweet frozen Super Sweet White Corn
• 1/4 cup Pictsweet frozen Chopped Onions
• 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper
• 1 cup half and half
• 3 egg yolks, beaten

Directions

Place frozen corn and onions in a saucepan and cover with water. Place uncovered on stovetop and bring to a boil. Boil for 3 minutes; drain. In a large skillet, heat cooked corn, onions and margarine until margarine is melted. Sprinkle flour, salt, black and red pepper over corn, mixing well. Add half and half, stirring constantly until mixture thickens. Remove skillet from heat and add egg yolks to corn mixture, mixing well. Pour mixture into a greased 2 quart casserole. Bake at 275 degrees for 30 minutes.

Nutritional Info

• Serving Size: Serves 6
• Calories: 210
• Total Fat: 11g
• Cholesterol: 75mg
• Sodium: 250mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Protein: 5g