Chili Scalloped Corn

Chili Scalloped Corn  
(Betty Crockers)

4  Servings

4 ears of corn, ( or 10 ounces frozen or a 16 oz canned, drained )
2 tablespoons butter
1/4  cup chopped onions
1/4  cup chopped green bell peppers
2 tablespoons flour
1/4  teaspoon salt
1/2  teaspoon chili powder
1/2  teaspoon cumin
1 dash pepper
3/4  cups milk
1 large eggs, slightly beaten
4 ounces chopped green chilies
1/3  cup fine dry bread crumbs, or cracker crumbs
1 tablespoons butter, melted

Prepare and cook corn. Heat oven to 350.  Melt butter in a saucepan over medium
heat. Cook onion and bell pepper about 2 minutes, stirring occasionally, until
onion is tender; remove from heat. Stir in flour, salt, chili powder, cumin and
pepper. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Stir in corn, eggs and chilies. Pour into ungreased 1 quart
casserole. Mix crumbs and butter. Sprinkle over corn mixture. Bake uncovered 30
to 35 minutes or until bubbly.


If you want the recipe without the Chili flavor omit the chili powder, cumin
and green chilies and replace them with 1/2 teaspoon paprika and 1/4 teaspoon
ground dry mustard.

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