Scalloped Corn Casserole
Ingredients
-
30
oz
frozen whole kernel corn or 2 15oz cans, drained
-
2
tablespoons
flour
-
2
tablespoons
cornstarch
-
2
tablespoons
sweetener
-
salt and pepper
to taste
optional seasoning
-
3
units
eggs
-
¼
cup
heavy cream
-
¼
cup
milk (almond milk used)
-
4
tablespoons
butter, melted
-
1
cup
breadcrumbs (panko used)
Instructions
- Preheat the oven to 350 degrees.
- If using frozen corn, thaw it at room temperature and drain excess water.
- In a mixing bowl, combine corn, flour, cornstarch, and sweetener. Season with salt and pepper if desired.
- In a separate bowl, whisk together eggs, heavy cream, milk, and melted butter.
- Add the milk and butter mixture to the corn mixture and stir well.
- Pour the mixture into a 9x13 baking dish, adding half of the breadcrumbs and mixing it in.
- Sprinkle the remaining breadcrumbs on top.
- Bake uncovered for 40-50 minutes until the top is crisp, spritzing with cooking oil spray halfway through if desired.
- Cool before serving.
Nutrition Facts (estimated)
Servings
10
Calories
204
Total fat
10g
Total carbohydrates
21g
Total protein
2g
Sodium
mg
Cholesterol
mg
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