The Humpherys Family

ZZ Cheesy Skillet Scalloped Corn

Source  Internet
Recipe Added:  3/11/2012
Swiss Cheese Sauce:
2 Tbsp butter
2 Tbsp flour
1-3/4 cup half and half
1 cup shredded Swiss cheese
1 tsp onion powder
2 tsp Tabasco sauce, optional
salt and pepper, to taste
 1 can whole kernel corn, drained
2 cans corn with red and green peppers, drained
1 can white shoepeg corn, drained
2 green onions, thinly sliced

Crumb Topping:
4 Tbsp butter
2/3 cup crushed Ritz crackers
For the crumb topping, heat a large skillet over medium heat. Add butter to melt, then add the crushed crackers. Cook and stir about 3 minutes, or until light brown. Remove crumbs to a plate to cool. In the same skillet, prepare the Swiss cheese sauce. Turn the heat down to low, then melt the 2 Tbsp butter. Whisk in the flour until smooth. Cook, whisking constantly, for 1 minute. Slowly whisk in the half and half. Turn heat back up to medium and whisk fairly constantly until mixture is thickened and bubbly hot. Add shredded cheese, onion powder, optional Frank’s hot sauce, salt, and pepper. Stir until cheese is melted throughout.

Add all the corn to the Swiss cheese sauce, stirring to combine. Cook for about 5 minutes, stirring a few times, to warm thoroughly. Stir half of the crumb topping into the cheesy corn and then transfer to a serving bowl. Sprinkle the remaining half of the crumb topping on top of the corn, followed by the sliced scallions. 8 Servings.
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