Escalloped Corn
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Escalloped Corn." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/escalloped-corn-recipe.htm> 06 July 2008.
Escalloped Corn
Yield: Makes 6 servings
Ingredients:
2
tablespoons butter
1/2
cup chopped onion
3
tablespoons all-purpose flour
1
cup milk
4
cups frozen corn, thawed, divided
1/2
teaspoon salt
1/2
teaspoon dried thyme
1/4
teaspoon black pepper
1/8
teaspoon ground nutmeg
Fresh thyme (optional)
Preparation:
1.
Melt butter in small saucepan over medium heat. Add onion; cook and stir 5 minutes or until tender. Add flour. Cook over medium heat 1 minute, stirring constantly. Stir in milk; bring to a boil. Boil 1 minute or until thickened, stirring constantly.
2.
Process 2 cups corn in food processor or blender until coarsely chopped. Combine milk mixture, chopped and whole corn, salt, dried thyme, pepper and nutmeg in slow cooker; mix well.
3.
Cover; cook on LOW 3-1/2 to 4 hours or until mixture is bubbly around edge. Garnish with fresh thyme.
Variation:
Add 1/2 cup (2 ounces) shredded Cheddar cheese and 2 tablespoons grated Parmesan cheese before serving; stir until melted. Garnish with additional shredded Cheddar cheese.
This recipe appears in: Vegetable Side Dish