Skillet Scalloped Corn

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11 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Start to Finish: 15 mins
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Skillet Scalloped Corn
Ingredients
3
tablespoons butter
1/2
cup crushed rich round crackers
2
11 ounce cans whole kernel corn with sweet peppers, drained
2
7 ounce cans whole kernel corn with sweet peppers, whole kernel corn, or white whole kernel corn (shoepeg), drained
4
3/4 ounce slices process Swiss cheese, torn
2/3
cup milk
1/4
teaspoon onion powder
 
Dash ground black pepper
2/3
cup crushed rich round crackers
 
Snipped fresh basil leaves and/or thinly sliced green onion (optional)
Directions
  1. For crumb topping, in a large skillet melt butter over medium heat. Add the 1/2 cup crushed crackers to the skillet. Cook and stir about 3 minutes or until light brown. Remove from skillet; set aside.
  2. In the same skillet combine corn, cheese, milk, onion powder, and pepper. Cook, stirring frequently, about 10 minutes or until cheese melts and mixture is heated through. Stir in the 2/3 cup crushed crackers. Cook and stir about 5 minutes more or until corn mixture is thickened. Transfer to a serving dish; sprinkle with crumb topping. If desired, sprinkle with fresh basil and/or green onion.
From the Test Kitchen
Make-Ahead Directions:

Crush the 1/2 cup crackers as directed. Seal in a resealable heavy plastic bag; set aside. In a large bowl combine corn, cheese, milk, onion powder, and pepper. Cover; chill for up to 48 hours. Prepare as directed.

Nutrition Facts (Skillet Scalloped Corn)
    Per serving:
  • 215 kcal cal.,
  • 12 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 22 mg chol.,
  • 666 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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