March 6, 2012

Two for Tuesday - Scalloped Corn



The Nudge was away all last week. He could not have picked a better time to leave me alone. I have a million things to do and making dinner every night was not one of them.

Since I have been blogging, I pretty much have stayed to myself, not really interested in networking or making contacts. I was all about the diabetic side of life and let's face it, two years ago no one cared about diabetes. Things are finally changing, for the better.

This week I am helping a fellow blogger to lighten up a few of her recipes. I think shes curious to see if healthier foods can taste just as good as the full, fledged caloric counterparts. I am about to prove the later.

She sent me the link for her Scalloped Corn.

Only scalloped dish I have ever made is potatoes but no bread crumbs, no cheese, just butter & cream. To make sure I was even in the right ball park, I checked out a few recipes and sure enough, cheese, eggs, cream, bread crumbs. This would be interesting.

I never ate Annie's corn but if she says its really good, I believe her. I can see from the ingredient list it is buttery, cheesy and creamy.

This was Annie's posted recipe......

Annie's Scalloped Corn
Serves 8

* 3 tablespoons butter
* 1 cup saltine crackers-coarsely crushed
* 1 onion, finely chopped
* 1/2 cup orange or yellow peppers-finely chopped
* 2 cups corn
* 1 can (14.75 ounces) cream-style corn-undrained
* 1 cup saltine crackers-coarsely crushed
* 1 cup half and half
* 3 eggs, lightly beaten
* 1 small jar pimiento-drained
* 3/4 Gruyere cheese-grated
* Salt & pepper to taste

Preheat oven to 350 degrees. Grease an 8 x8 baking dish or 2-quart casserole; set aside. To make the topping: Melt 2 tablespoons butter in a skillet, add the 1 cup crushed saltines, cook and stir until golden brown. Remove from heat and pour into a small bowl; set aside. In the same skillet, melt the rest of the butter over medium heat, add onions and pepper, saute until tender, stirring occasionally. Add the corn, whole can of cream style corn (liquid and all), rest of the crushed saltines, half and half, eggs, pimiento, gruyere cheese, salt & pepper. Mix well and transfer to the greased dish. Sprinkle with the topping saltines, bake, uncovered, 30 to 35 minutes.

























This is my recipe.........

Sue's Scalloped Corn
Serves 8
* 1 teaspoon olive oil
* 2 tablespoons minced red pepper
* 1 package frozen Birdseye Southwestern Corn (about 2.6 cups), divided
* 11 ounce can Mexicorn, drained
* 2 tablespoons masa harina (corn flour or corn meal)
* 1 tablespoon Butter Buds butter sprinkles
* 1 can evaporated skim milk (6oz)
* 1/3 cup fat-free half and half
* 1/2 cup egg beaters (or 2 eggs)
* 1/2 teaspoon each-cajun seasonings, adobo powder and onion powder
* 1/4 teaspoon garlic chili sauce (or hot sauce)
* Freshly ground black pepper
* Salt to taste
* 2oz fat-free cream cheese
* 4 ounces reduced fat Swiss, grated (I used Sargento)
* 1 cup panko crumbs
* 1 teaspoon butter buds
* 1 teaspoon olive oil


1. Saute red pepper in a Pam sprayed non-stick pan until softened. Add the drained, canned Mexicorn.
2. In processor, place 1/2 bag frozen corn, masa harina, butter sprinkles, cajun seasonings, adobo powder and onion powder. Process until almost smooth.
3. Whisk together, egg beaters, evaporated milk, half & half, chili sauce and contents of processor bowl.
3. Add milk/egg mixture back into the saucepan with the red peppers and Mexicorn and gently heat to a simmer, stirring constantly until it thickens. Remove from heat and stir in cheddar and cream cheeses and 1/2 cup panko. Stir until cheese has melted and taste for seasonings, making any adjustments.
4. Pour saucepan contents into a 2 quart or 9"x13" baking pan that has been prepared with a release agent.
5. In a separate small bowl, mix 1/2 cup panko, 1 teaspoon butter sprinkles and teaspoon olive oil. Spread evenly over top of corn mixture, cover tightly with foil and place in a preheated 350° oven for 20 minutes.
6. Remove foil and bake until top is crunchy and browned, about 15 minutes. Cool and serve.




A huge difference in the nutrition facts. Even if you doubled the recipe the only thing that would change is the calories. The percentages stay the same.

This recipe produced a creamy, sweet, substantial casserole with lots of flavor and a little heat.
Would also be good at room temperature making it perfect for a picnic or pot luck.











































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