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Scalloped Corn

Scalloped Corn
  • Prep 20 min
  • Total 35 min
  • Servings 4
Creamy corn sprinkled with a crunchy topping makes a delicious side dish for roasted chicken, pork and beef.
Updated January 25, 2010
Make With
Make With
Gold Medal Flour

Ingredients

  • 1 tablespoon butter or margarine
  • 1 small onion, finely chopped (1/4 cup)
  • 1/4 cup finely chopped green bell pepper
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • Dash of pepper
  • 2/3 cup milk
  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 cup Country® corn flakes cereal
  • 1 tablespoon butter or margarine, melted

Steps

  • 1
    Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.
  • 2
    Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
  • 3
    Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
  • 4
    In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.

  • For a homey southern meal, serve this corn casserole with a ham steak or fried chicken. Just add coleslaw and biscuits.

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
640mg
27%
Potassium
320mg
9%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
12%
Sugars
7g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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