Skillet Scalloped Corn

This skillet scalloped corn is totally old school but such a perfect side dish for any Thanksgiving. We have had this at the Thanksgiving table every year and it’s always such a favorite! It’s a perfect way to get children to eat their vegetables. Its creamed corn topped with toasted bread crumbs. Only need one pan and you can make it in no time at all!

Ingredients

• 1 tbsp. butter
• 1/3 cup bread crumbs
• 2 tbsp. butter
• 1/4 cup green onions
• 2-3 garlic cloves
• 3 tbsp. flour
• salt and black pepper
• 1/4 tsp dijon mustard
• 1/4 tsp smoked paprika
• 1 cup whole milk
• 1 egg
• 24 oz frozen corn

Directions

In a large skillet melt 1 tbsp of butter over medium heat. Add in the bread crumbs and toast for just a couple of minutes until they get golden and it smells almost nutty. Remove from the pan and set aside

In the same skillet add in the butter over medium high heat and let it melt, then add in the green onions and garlic and let cool just until soft and translucent. Add in the corn, mustard, paprika salt and pepper. Mix until the corn is thawed out and cooked through. Stir in the flour and then mix in the milk and egg. Keep stirring until it starts to thicken. Simmer for just a couple minutes and then sprinkle the bread crumbs right on top and garnish with more green onions. Serve right out of the skillet! Enjoy