I was searching for a different corn side dish, and found this in my old school Betty Crocker cook book and altered to be low sodium
INGREDIENTS
2 cups corn (if using frozen, thaw first)
1/4 cup onion, chopped
1/4 cup red pepper, chopped
2 T olive oil
2 T flour
1 teas salt-free all-purpose seasoning
1/2 teas paprika
1/4 teas dry mustard
dash pepper
3/4 cup skim milk
1 egg slightly beaten
1/3 cup "Hint of salt" ritz crackers
DIRECTIONS
Preheat oven to 350F
Saute onion and red pepper in olive oil until onion is tender; remove from heat
Stir in flour and seasoning, cook over low heat, stirr until mixture is bubbly, remove from heat
Gradually stir in milk, heat to boiling, stirring constantly for 1 minute
Stir in corn and egg, pour into ungreased 1-quart casserole, cover evenly with cracker crumbs
Back uncovered for 30 to 35 minutes
NUTRITION
Number of servings: 4
Calories: 111
Protein: 3g
Fat: 4g
Carbohydrates: 15g
Fiber: 1g
Potassium: 148mg
Sodium: 28mg
Cholesterol: 1mg
Wednesday, August 25, 2010
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Really! I have never heard of scalloped corn before and corn is my favorite veggie, I can't wait to try, thanks so much.
ReplyDeleteThis sounds really good. I'm a corn fan too.
ReplyDeleteDid you try making with no salt added canned corn and unsalted crackers before making it this way? 28 mg of sodium is pretty good for me though.
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