Panny,
hier wie versprochen das Rezept:
Scalloped Corn New Orleans Style
2 tbsp unsalted butter
1 cup diced onion
3/4 cup diced red bell pepper
4 cups frozen corn kernels
1/4 cup dry sherry
2 rggs, beaten
1 cup milk
1 tsp sugar
1 tsp Tabasco sauce or other hot-pepper sauce
1/2 tsp dried thyme
1 cup crushed Ritz crackers
1/2 cup sliced scallions
Salt & black pepper to taste
- Preheat oven to 350 F. Coat a 1 1/2 qt baking dish with nonstick cooking spray.
- Melt butter in a large saute pan over medium heat. Add onion and bell pepper; cook until soft, about 5 minutes. Stir in corn; cook 5 minutes more.
- Deglaze the pan with sherry; cook until liquid evaporates. Transfer mixture to a large bowl.
- Whisk together eggs, milk, sugar, Tabasco and thyme; stir into corn mixture; Add cracker crumbs, salt & pepper.
- Transfer mixture to the prepared dish. Bake scalloped corn until it's brown around the edges, 35-40 minutes.