Scalloped Corn for Slow Cooker/Crock Pot
2 tablespoons butter
½ cup chopped onion
3 tablespoons flour
1 cup milk
4 cups frozen corn, thawed
½ teaspoon salt
½ teaspoon dried thyme leaves
¼ teaspoon black pepper
1/8 teaspoon ground nutmeg
Heat butter in small pan over medium heat. Add onion. Cook and
stir for five minutes until tender. Add flour. Cook over medium
heat for one minute, stirring constantly. Stir in milk and heat
to a boil. Boil for one minute or until thickened, stirring constantly.
Process half the corn in food processor or blender until coarsely
chopped. Combine milk mixture, processed and whole corn, salt,
dried thyme, papper and nutmet in slow cooker. Cover and cook
on low setting for 3 ½ to 4 hours or until mixture is bubbly
If desired, add ½ cup shredded Cheddar cheese and 2 tablespoons
grated Parmesan cheese before serving. Stir until melted.
Makes six servings.