Scalloped Corn III

== Description ==
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 
== Ingredients ==
* 17 oz cream-style corn
* 1 cup fat-free milk
* 1 egg, beaten
* 1 cup cracker crumbs 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. 
* 2 tbsp pimento
* ¼ cup chopped onion
* ½ tsp salt
* 1 pinch pepper
* 2 tsp margarine
== Directions ==
# 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. 
== Notes ==
	
== Nutritional information ==
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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Category:Healthy Recipes for Diabetic Friends
Category:Casserole Recipes
Category:Corn Recipes
Category:Non-fat milk Recipes
Category:Egg Recipes
Category:Pimento Recipes
Category:Onion Recipes