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This dish falls somewhere between a pudding and a souffle and is scrumptious, especially with its toasty brown topping.
- Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Source: The New Family Cookbook for People with Diabetes, published by the American Diabetes Association.
- Number of Servings: 6
- 17 oz cream-style corn
- 1 cup fat-free milk
- 1 egg, beaten
- 1 cup cracker crumbs 
- 2 tbsp pimento
- ¼ cup chopped onion
- ½ tsp salt
- 1 pinch pepper
- 2 tsp margarine
- Preheat the oven to 350°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 ¾ 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 ¼ cup cracker crumbs; stir to distribute the margarine through the crumbs.
- Sprinkle the crumbs over the corn mixture.
- Bake for 35 minutes.
- Serve hot.
- ↑ 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.
Nutritional information Edit
Per ½ cup serving:
- 150 Calories | 35 Calories From Fat | 4g Total Fat | 5g Protein | 1g Saturated Fat | 36mg Cholesterol | 621mg Sodium | 26g Total Carbs | 1g Dietary Fiber | 11g Sugars
- Exchanges: 1½ starch | ½ fat