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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.
|cream style corn||17 oz|
|fat-free milk||1 cup|
|egg, beaten||1 ea|
|cracker crumbs||1 cup|
|chopped onion||0.25 cup|
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.
|Calories from Fat 35|
|Total Fat 4g|
|Saturated Fat 1g|
|Dietary Fiber 1g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1-1/2 Starch1/2 Fat|
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