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Scalloped Corn III

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Description Edit

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

Ingredients Edit

Directions Edit

  1. Preheat the oven to 350°F.
  2. Prepare a 1-quart casserole with nonstick pan spray.
  3. In a medium bowl, combine the corn, milk, and egg; stir to mix well.
  4. Add ¾ cup of the crumbs, then the pimento, onion, salt, and pepper.
  5. Mix well; pour into the prepared casserole.
  6. Melt the margarine in a small skillet.
  7. Add the remaining ¼ cup cracker crumbs; stir to distribute the margarine through the crumbs.
  8. Sprinkle the crumbs over the corn mixture.
  9. Bake for 35 minutes.
  10. Serve hot.

Notes Edit

  1. 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

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