Scalloped Corn


Serves: 6
Total Calories: 117

Ingredients

1 1/2 cups undrained, canned whole kernel corn
light cream
2 tablespoons margarine or butter
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
2 eggs, slightly beaten
2 cups Kellogg's® corn flakes (crushed to 1/2 cup) or 1/2 cup Kellogg's® corn flake crumbs
2 tablespoons margarine or butter, melted

Directions:

1. Drain corn, reserving liquid. Add enough cream to liquid to make 1 cup. Set aside.

2. In 3-quart saucepan, melt margarine over low heat. Stir in flour and seasonings. Add liquid, stirring until smooth. Increase heat to medium and cook until mixture boils, stirring constantly. Remove from heat. Stir in corn and eggs. Pour into 10 x 6 x 2-inch (1 1/2 qt.) glass baking dish coated with cooking spray or shallow casserole.

3. Mix KELLOGG'S CORN FLAKES cereal with melted margarine. Sprinkle over corn mixture. Sprinkle with paprika, if desired.

4. Bake at 350°F about 45 minutes or until set. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 117
Calories from Fat: 41

This Scalloped Corn recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.


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