Corn Casserole Recipe

Country-Style Escalloped Corn

Escalloped Corn

A favorite old-fashioned way to cook vegetables, was to scallop them, which means to bake with cream or milk and then top it off with bread or cracker crumbs. Old-fashioned or not, it is still a great way to make a different side dish for dinner.

1-tablespoon unsalted butter
1-large yellow onion, chopped
1-stalk celery, finely chopped
1-large egg, lightly beaten
1-large egg white
1-cup crushed low sodium crackers
3/4-cup low fat milk
 2-tablespoons chopped drained pimientos (optional)
1-teaspoon dry mustard
1/4-teaspoon salt
1/8-teaspoon ground red pepper (cayenne)
1-can (14-3/4 ounces) low-sodium cream-style cream corn, undrained
1-can (8-3/4 ounces) low-sodium whole kernel corn, drained
2-teaspoons unsalted butter, melted

Step 1...Preheat oven to 350 degrees. In a small saucepan, melt the 1-tablespoon butter over moderate heat. Add the onion and celery and cook for 5 minutes or until vegetables are tender.

Step 2...In a medium-size bowl, combine the egg, egg white, 1/2-cup of the crackers, milk, pimientos, (if using), mustard, salt, and red pepper. Stir in onion mixture, cream-style corn, and whole kernel corn. Pour into a lightly greased 1-1/2-quart casserole.

Step 3...In a small bowl, stir together the remaining 1/4-cup crackers and the 2-teaspoons melted butter. Sprinkle over corn mixture, and bake 60 to 65 minutes or until a knife inserted near the center comes out clean.

Serves 5 to 6.

1 serving= 208 calories, 7g total fat, 3g saturated fat, 7g protein, 33g carbohydrate, 6g fiber, 263mg sodium, 54mg cholesterol