Recipe Details

Scalloped Corn

Number of Servings: 6

Serving Size: 1/2 cup

This dish falls somewhere between a pudding and a souffle and is scrumptious, especially with its toasty brown topping.

To make cracker crumbs for the topping, put soda or saltine crackers into a plastic bag and crush them with the bottom of a glass. Or you can whirl the crackers in a food processor using the pulse switch.

Name: Amount:
cream style corn 17 oz
fat-free milk 1 cup
egg, beaten 1 ea
cracker crumbs 1 cup
pimento 2 Tbsp
chopped onion 0.25 cup
salt 0.50 tsp
pepper 1 pinch
margarine 2 tsp

Preheat the oven to 350 degrees F. Prepare a 1-quart casserole with nonstick pan spray.


In a medium bowl, combine the corn, milk, and egg; stir to mix well. Add 3/4 cup of the crumbs, then the pimento, onion, salt, and pepper. Mix well; pour into the prepared casserole.


Melt the margarine in a small skillet. Add the remaining 1/4 cup cracker crumbs; stir to distribute the margarine through the crumbs. Sprinkle the crumbs over the corn mixture.


Bake for 35 minutes. Serve hot.

Nutritional Information (per serving)
Calories 150
Calories from Fat 35
Total Fat 4g
Saturated Fat 1g
Cholesterol 36mg
Sodium 621mg
Potassium n/a
Carbohydrates 26g
Dietary Fiber 1g
Sugars 11g
Protein 5g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1-1/2 Starch1/2 Fat