Scalloped Corn

Creamy corn sprinkled with a crunchy topping makes a delicious side dish for roasted chicken, pork and beef. MORE+ LESS-

By Betty Crocker Kitchens

January 25, 2010

tablespoon butter or margarine

small onion, finely chopped (1/4 cup)

1/4

cup finely chopped green bell pepper

tablespoon Gold Medal™ all-purpose flour

1/2

teaspoon salt

1/4

teaspoon ground mustard

Dash of pepper

2/3

cup milk

can (15.25 oz) whole kernel corn, drained

cup Country® corn flakes cereal

tablespoon butter or margarine, melted

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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.