Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Classic Cheddar Corn
- add review
- #29791
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons butter or margarine
2 tablespoons minced onion
1 tablespoon all-purpose flour
2 cups fresh or frozen whole kernel corn
3/4 cup lowfat milk
1/4 cup finely chopped red bell pepper, optional
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon ground white pepper
1 1/2 cup shredded mild cheddar cheese
2 tablespoons chopped fresh parsley, for garnish
directions
In medium saucepan, melt butter over medium heat. Add onion, cook 3 minutes, stirring occasionally.
Stir in flour, cook 1 minute, stirring frequently. Add corn, milk, bell pepper, salt, sugar and white pepper, heat to a boil over high heat. Reduce heat to medium-low, cook 5 minutes or until bubbly, stirring occasionally.
Stir in cheese just until melted. Garnish with parsley.
added by
supersalad
nutrition data
218 calories, 14 grams fat, 15 grams carbohydrates, 10 grams protein per serving.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments