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Skillet Scalloped Corn

Makes: 8 servings
Start to Finish 15 mins
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 - 8 3/4 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 KitchenMake-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)
  • Servings Per Recipe 8,
  • cal. (kcal) 215,
  • Fat, total (g) 12,
  • chol. (mg) 22,
  • sat. fat (g) 6,
  • carb. (g) 24,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 6,
  • vit. A (IU) 243,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 666,
  • Potassium (mg) 257,
  • calcium (mg) 131,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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