Quick Stovetop Scalloped Corn
This quick stovetop scalloped corn is made in a skillet with everyday pantry ingredients. It’s creamy, flavorful, and ready in less than 30 minutes!
Ingredients
- 3 tbsp butter, divided
- ½ cup crushed crackers, such as saltines or Ritz
- ¼ cup finely chopped onion
- 2 tbsp flour
- ¼ tsp fine salt, or to taste
- ¼ tsp dry mustard
- ⅛ tsp freshly ground black pepper, or to taste
- ¾ cup milk
- 1 egg
- 1 (12- to 15-ounce) can whole kernel corn, drained
Recommended Equipment
- skillet
Instructions
- Melt 1 tablespoon of butter in a skillet. Add the cracker crumbs and cook over medium heat, stirring, until lightly browned. Remove to a plate and set aside.1 tbsp butter | 1/2 cup crushed crackers
- Melt 2 tablespoons of butter in the same skillet. Add the finely chopped onion and cook, stirring, until tender. Stir in the flour, salt, dry mustard, and pepper. Cook, stirring constantly, until the mixture is hot and bubbly.2 tbsp butter | 1/4 cup finely chopped onion | 2 tbsp flour | 1/4 tsp fine salt | 1/4 tsp dry mustard | 1/8 tsp freshly ground black pepper
- Reduce the heat to medium-low. Whisk together the milk and egg. Gradually add the milk mixture to the skillet, stirring constantly. Cook, stirring, until the mixture is thickened and just begins to bubble. Add the drained corn and cook until heated through. Spoon the corn mixture into a serving dish and sprinkle with the browned cracker crumbs.3/4 cup milk | 1 egg | 1 (12- to 15-ounce) can whole kernel corn
Keep the heat moderate and stir constantly after adding the milk and egg mixture so the sauce thickens smoothly without scrambling.
Nutrition
Calories: 223kcalCarbohydrates: 19gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 69mgSodium: 421mgPotassium: 192mgFiber: 0.5gSugar: 3gVitamin A: 396IUVitamin C: 2mgCalcium: 81mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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