SCALLOPED CORN
Richard McSweeney | AGM, Embassy Suites Charleston
INGREDIENTS • 8 16oz cans of whole kernel corn, drained • 8 small onions, chopped • 4 green or red peppers, chopped (both) • 16 Tbsp. Butter • 16 Tbsp. Flour • 4 tsp. Salt • 4 tsp. Paprika (I use smoked) • 4 tsp dry mustard • 4 tsp. Coarse ground pepper • 12 c. Milk, whole • 8 eggs, lightly beaten • 12 c. Town House crackers, crushed • 12 Tbsp. Butter, melted • 8 c. Cheddar cheese, shredded • Old Bay Seasoning
1. Sauté onions and peppers in butter until tender, remove from heat. 2. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, slowly adding milk. 3. Heat until slightly boiling, stirring constantly. Heat for 1 minute.
4. Stir in cheese and egg.
5. Pour into 8 qt casserole, ungreased.
6. Mix cracker crumbs with remaining melted butter and sprinkle over corn.
7. Cook for 30-35 minutes at 350 degrees.
8. Sprinkle Old Bay on top before serving
Serves about 20 people.
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