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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