FULL OF FLAVOR

SCALLOPED CORN AND BROCCOLI

with Seven Sons Pasture-Raised Large Grade A Eggs

Recipe
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Not trying to be corny or anything, but our Scalloped Corn & Broccoli tastes a-maiz-ing! We used Seal the Seasons Carolina Broccoli Florets, Seven Sons Pasture-Raised Large Grade A Eggs and our Mild Cheddar Cheese. They’re farm fresh ingredients that yield simply delicious results! Once you remove it from the oven, it’s steaming hot, bubbly and ready for serving!

6 servings

Ingredients list:
  • 5 oz Seal the Seasons Carolina Broccoli Florets frozen
  • 2 Seven Sons Pasture-Raised Large Grade A Eggs
  • 2 tbsp All-purpose flour
  • 1 tsp salt
  • 1 tbsp Sugar
  • 1/2 cup Oberweis Mild Cheddar cheese
  • Creamed Corn Ingredients:
  • 2 tablespoons Oberweis Unsalted Butter
  • 2 ½ cups 1 Seal the Seasons North Carolina Sweet Corn on the Cob, cut off the cob
  • 1/4 cup Oberweis heavy whipping cream
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • ¾ tablespoons granulated sugar
  • Pinch cayenne pepper
  • ½ cup Oberweis Traditional Whole Milk
  • 3 tablespoons all-purpose flour

  1. Creamed Corn Instructions:
  2. Melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, sugar, cayenne pepper and nutmeg. Stir to combine.
  3. In a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn mixture and stir to combine.
  4. Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.
  5. Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg if desired.
  6. Scalloped Corn and Broccoli Instructions:
  7. Start by combining the creamed corn, eggs, sugar, flour, salt, shredded cheese and broccoli and spread it in a baking dish.
  8. Once combined, bake it until it is hot and bubby!