Scalloped Corn Skillets Recipes

Steps:

• Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.
• Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
• In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.

Steps:

• Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside.
• Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.

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.

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Add corn; heat through, stirring occasionally. Remove from heat., In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and pepper; add to corn mixture. Stir in crushed crackers and green onions., Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 350 degrees F. Spray individual skillets with cooking spray and set aside.
• In a medium mixing bowl, beat eggs slightly and stir in sour cream, butter, and both cans of corn. Fold in dry corn bread mix and cheese until blended. Fill each skillet with 1/3 cup batter.
• Combine crackers, butter, and herbs and then sprinkle over the corn mixture. Place skillets on a baking sheet and bake in preheated oven for 20 to 30 minutes or until a knife inserted into the center comes out clean.
• Note: can alternatively be baked and served in a 2-quart casserole.

Steps:

• Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
• Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
• Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
• Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet's contents to the prepared baking dish and smooth the top.
• Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.