"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Scalloped Corn Recipe

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This recipe for Scalloped Corn, by , is from Korb Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jessica Korb


1 small green pepper, chopped
onion, chopped fine
3 T butter
2 T flour
1 tsp salt
tsp paprika
tsp mustard
Few grains cayenne
c milk
1 c fresh or canned corn
1 egg yolk, slightly beaten
c dried bread, broken in small pieces
⅔ c buttered cracker crumbs

Cook pepper, onion, and 2 tablespoons butter 5 minutes. Add flour mixed with seasonings and stir until well blended. Stir in milk gradually. Bring to boiling point. Stir in corn and egg yolk.

Brown bread in 1 tablespoon butter and add to mixture. Put in buttered baking dish. Cover with buttered crumbs. Bake at 400 until crumbs are brown.

To vary. Omit green pepper or onion or both. Season with Worcestershire or other sauce.

Number Of Servings:
Number Of Servings:
4 to 6




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