Scalloped Corn Stuffing

Scalloped Corn Stuffing
Staff Writer

Patricia Stagich

Few can resist scalloped dishes, whether it be potatoes or corn, and so why not make scalloped stuffing? The creamy traits of a traditional scalloped corn recipe are the perfect addition to your mashed potatoes and gravy. 

Notes

* Click here to see the Classic Cornbread Stuffing Recipe.

Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe. 

Ingredients

  • batch Classic Cornbread Stuffing Recipe*
  • 1  Cup  cooked corn kernels
  • 1  Cup  milk
  • 1  Cup  crushed butter crackers

Directions

Prepare the Classic Cornbread Stuffing recipe until ready to be baked and set aside. Stir in the cooked kernels and the milk and top with the butter crackers. Bake according to the stuffing's recipe instructions. 

Nutritional Facts

Total Fat
4g
6%
Sugar
5g
6%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
23g
18%
Protein
4g
9%
Vitamin A, RAE
19µg
3%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
33mg
3%
Choline, total
7mg
2%
Fiber, total dietary
1g
4%
Folate, total
37µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
2mg
14%
Phosphorus, P
69mg
10%
Selenium, Se
6µg
11%
Sodium, Na
174mg
12%
Water
43g
2%

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.