Scalloped Corn Deluxe
A deluxe corn casserole.
Yield
4 servingsPrep
30 minCook
35 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Ears |
corn
fresh |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
green bell peppers
finelyc hopped |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
dry mustard
|
|
| ½ | cup |
rose wine
|
* |
| ½ | cup |
cheddar cheese
shredded |
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | tablespoon |
sugar
|
|
| 1 | gallon |
water
cold |
*
|
| ¼ | cup |
onions
finely chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
paprika
|
|
| 1 | dash |
black pepper
ground |
*
|
| ¼ | cup |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| ⅓ | cup |
cracker crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | Ears |
corn
fresh |
*
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 59 | ml |
green bell peppers
finelyc hopped |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
dry mustard
|
|
| 118 | ml |
rose wine
|
* |
| 118 | ml |
cheddar cheese
shredded |
|
| 15 | ml |
butter
or margarine |
|
| 15 | ml |
sugar
|
|
| 3.8 | l |
water
cold |
*
|
| 59 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
paprika
|
|
| 1 | dash |
black pepper
ground |
*
|
| 59 | ml |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| 79 | ml |
cracker crumbs
|
* |
Directions
Heat corn, sugar, lemon juice and water to boiling in Dutch oven or large kettle.
Boil uncovered 2 minutes.
Remove from heat; let stand 10 minutes.
Cut enough kernels from ears to measure 2 cups.
Heat oven to 350℉ (180℃).
Melt 2 tablespoons butter or margarine in 8-inch skillet.
Cook and stir onion and green pepper in butter until onion is tender.
Remove from heat.
Stir in flour, salt, paprika, mustard and pepper.
Cook over low heat, stirring constantly, until mixture is hot and bubbly.
Remove from heat.
Gradually stir wine and milk into flour mixture.
Heat to boiling, stirring until ready to use.
Pour in un-greased 1-quart casserole.
Melt 1 tablespoon butter.
Remove from heat.
Stir in cracker crumbs.
Sprinkle crumbs evenly over corn mixture.
Bake uncovered until bubbly, 30 to 35 minutes.
