Betty Crocker Scalloped Corn Food

SCALLOPED CORN

Steps:

• Position a rack in the top third of the oven and preheat to 325 degrees F. Grease a 2-quart oval gratin or baking dish with 1 tablespoon of the butter.
• Whisk the eggs and half-and-half together in a large bowl. Add the sugar, corn, 1/2 cup of the crushed crackers, 1/2 cup of the Cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, spreading with a spatula or spoon to make an even layer.
• Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 30 seconds. Mix the butter into the remaining 1 cup crushed crackers until evenly moistened. Sprinkle the remaining 1/2 cup shredded Cheddar and the buttered crackers over the corn. Continue baking until the edges are brown and the top is set and golden, 20 to 25 minutes more. Remove from the oven and let stand 5 minutes before serving.

SCALLOPED CORN

Steps:

• Place corn in enough unsalted cold water to cover. Heat to boiling. Boil uncovered 2 minutes; remove from heat. Cut enough kernels from ears to measure 2 cups.
• Heat oven to 350. Heat 2 tbsp butter in saucepan over medium heat. Cook onion and bell pepper in butter for about 2 minutes, stirring occasionally until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard and pepper.
• Cook, stirring constantly until mixture is bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in corn and egg. Pour into ungreased 1 quart casserole.
• Mix crumbs and 1 tbsp melted butter. Sprinkle over corn mixture. Bake uncovered for 30-35 minutes or until bubbly.

OLD-FASHIONED SCALLOPED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.