Skillet Scalloped Corn


  Bettie and Lyle are both big fans of scalloped corn, which I rarely make. I don’t eat it and just don’t fix it either. This recipe from the Better Homes and Gardens Holiday Recipes 2011 was something Bettie asked for, so made it for supper tonight. 
  They might get it more often now. I still don’t care for it, but this was so easy to make and drew so many complements that I am going to have to make it more often.
  I liked the idea that it was made on the stove top in my skillet and only dirtied one pan. It was very easy to fix, took ingredients that I had on hand or were easy to get, (corn was on sale today) and outside of not having any fresh basil, I used dried, this was one of those dishes I can see myself making often.
Skillet Scalloped Corn
3 tablespoons butter - ½ cup crushed rich round crackers
2  11-ounce cans whole kernel corn with sweet peppers, drained
2  7 to 8 ounce cans of whole kernel corn, yellow, or shoepeg (white) drained
4 slices of process Swiss cheese torn
⅔ cup milk
¼ teaspoon onion powder
Dash ground black pepper
⅔ cup crushed rich round crackers
Snipped fresh basil leaves or dried basil to garnish
  For crumb topping, in a large skillet melt butter over medium heat. Add the ½ cup of crumbs and cook and stir for 3 minutes or until lightly browned. Remove and save for topping.
  In same pan, combine corn, cheese, milk, onion powder, and pepper. Cook and stir about 5 minutes more or until corn mixture is hot and thickened. Transfer to a serving dish; sprinkle with the crumb topping. If desired sprinkle with basil.
PER SERVING: 215 cal; 12 g fat; 22 mg chol.; 666 mg sodium,; 24 g carb; 2 g fiber; 6 g protein

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