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Butter Cream Scalloped Corn
What You Need:
1 small onion, chopped 3 tbsp butter, divided 2 tbsp flour 1 tsp. salt 1/4 tsp. nutmeg 1/2 tsp. paprika 1 (14.75 oz) can cream style corn 1 (15.25 oz.) can whole kernel corn, drained well 1 egg, lightly beaten 1 tsp. baking powder 1/2 C crushed buttered crackers
How to Make It:
Place 2 tbsp of the butter in a skillet over medium heat. Allow the butter to melt completely then add the onions. Stir to cover the onions with the butter. Cook, stirring occasionally, 5 minutes or until the onions just begin to brown. Gently stir in the flour until it completely combined. Stir in the salt, nutmeg and paprika. Add both cans of corn to the mixture and stir well. Pour in the egg and continue stirring until completely mixed through. Add the baking powder and continue stirring until all the ingredients are incorporated together well. Allow the oven temperature to rise to 350 degrees. Use the remaining 1 tbsp of butter to grease a 2 qt casserole dish on the bottom and sides. Pour the corn mixture into the casserole dish. Sprinkle the crushed crackers over the top being sure to go all the way to the edges of the casserole. Bake 30 minutes or until the casserole bubbles around the crackers.
4 Servings
Be sure to drain the whole kernel corn well before adding it to this casserole. If it is not drained well the casserole will not set up and become very runny.
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