|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||7%|
|Total Sugars 10g|
|Vitamin C 6mg||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Scalloped corn is a classic side dish that is usually baked in the oven. When you're hosting a holiday dinner, this recipe comes to the rescue because you can cook it in the slow cooker, while the turkey, or ham, or roast is taking up the oven space. Egg product is used in this recipe instead of real eggs because they can stand up to long, slow cooking better.
You can season this recipe any way you'd like. Instead of the thyme leaves, use basil or oregano. Adding a bay leaf isn't recommended, because this recipe is meant to be scooped out of the slow cooker, and it would be difficult to find and discard the bay leaf before serving.
2/3 cup all-purpose flour
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
1 cup cholesterol-free egg product, or 4 eggs
1 (12-ounce) can evaporated milk
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 (14-ounce) can cream-style corn
2 1/2 cups frozen corn, thawed and drained
1 teaspoon dried thyme
Spray the inside of 3 to 4-quart crockpot with nonstick cooking spray.
Combine the flour, butter, egg product, milk, sugar, salt, pepper, canned corn, frozen corn, and thyme leaves in the prepared crockpot and stir to mix.
Cover the slow cooker and cook on high for 2-3 hours until the mixture is set. The temperature should be at least 160 F for food safety reasons.