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Scalloped Corn
When available, I prefer to use fresh Silver Queen (it's the best sweet corn on the market) for this recipe. Use about 1¼ cups fresh corn, slicing through half of the kernels before cutting them from the cob.

(Serves 6)

1 (14½-oz.) can cream-style corn
1 cup evaporated milk
2 eggs
1/3 cup flour
1 tablespoon sugar
¼ cup butter, melted
¼ cup onions, finely chopped

Preheat the oven to 350º F.

In a lightly greased baking dish, combine all ingredients. Bake for 1 to 1¼
hours, or until browned and slightly puffy.

Calories
221
Protein (g)
7.4
Cholesterol (mg)
80
Fat (g)
9.8
Carbs (g)
25.5
Sodium (mg)
350



Calories from:
Fat
40.3%
Carbs
46.2%
Protein
13.4%

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