Spanish Scalloped Corn

Spanish Scalloped Corn

Serves 6

1 cup chopped onion
1/2 cup chopped green bell pepper
2 cups (one 16-ounce can) cream-style corn
2/3 cup Carnation Nonfat Dry Milk Powder
2/3 cup water
2 eggs or equivalent in egg substitute
1/8 teaspoon black pepper
14 small fat-free saltine crackers, made into crumbs
1/4 cup (one 2-ounce jar) chopped pimiento

Preheat oven to 375 degrees. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, saute onion and green pepper. In a large bowl, combine corn, dry milk powder, and water. Stir in eggs and black pepper. Add onion mixture, cracker crumbs, and pimiento. Mix well to combine. Spread mixture into prepared baking dish. Bake for 35 to 40 minutes or until firm in center. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.

HINT: A self-seal sandwich bag works great for crushing saltine crackers.

Each serving equals:
HE: 1 Bread, 1/2 Vegetable, 1/3 Skim Milk, 1/3 Protein (limited)
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158 Calories, 2gm Fat, 7gm Protein, 28gm Carbohydrate,
391mg Sodium, 109mg Calcium, 2gm Fiber
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DIABETIC: 2 Starch/Carbohydrate

"Corn... On & Off the Cob Cookbooklet, page 31."