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
1:

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

2:

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.

3:

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.

4:

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