Cheesy Skillet Scalloped Corn

• FOR THE CRUMB TOPPING:
• 4 Tablespoons Butter
• 2/3 cups Crushed Buttery Round Crackers, Such As Ritz
• FOR THE SCALLOPED CORN:
• 2 Tablespoons Butter
• 2 Tablespoons All-purpose Flour
• 1-3/4 cup Half-and-half
• 1 cup Shredded Swiss Cheese
• 1 teaspoon Onion Powder
• 2 teaspoons Frank's RedHot Original Hot Sauce (optional)
• Salt And Pepper
• 1 can (15 Oz. Size) Whole Kernel Corn, Drained
• 2 cans (11 Oz. Size) Corn With Red And Green Bell Peppers, Drained
• 1 can (11 Oz. Size) White Shoepeg Corn, Drained
• 2 whole Scallions, Thinly Sliced

1. For the crumb topping, heat a large skillet over medium heat. Add butter to melt, then add the crushed crackers. Cook and stir about 3 minutes, or until light brown. Remove crumbs to a plate to cool.
2. In the same skillet, prepare the Swiss cheese sauce. Turn the heat down to low, then melt the butter. Whisk in the flour until smooth. Cook, whisking constantly, for 1 minute. Slowly whisk in the half-and-half. Turn heat back up to medium and whisk fairly constantly until mixture is thickened and bubbly hot. Add shredded cheese, onion powder, and optional Frank's hot sauce. Add salt and pepper, to taste. Stir until cheese is melted throughout.
3. Add all the corn to the Swiss cheese yum, stirring to combine. Cook for about 5 minutes, stirring a few times, to warm thoroughly. Stir half of the crumb topping into the cheesy corn and then transfer to a serving bowl. Sprinkle the remaining half of the crumb topping on top of the corn, followed by the sliced scallions.
4. (Overall recipe inspired by Better Homes and Gardens "Holiday Recipes", 2011 edition. Swiss cheese sauce adapted from Southern Living, March 2003.)

crumb topping, butter, crackers, scalloped corn, butter, allpurpose, swiss cheese, onion powder, salt, kernel corn, red, scallions

Taken from tastykitchen.com/recipes/sidedishes/cheesy-skillet-scalloped-corn/ (may not work)