Scalloped Corn from Healthy Diabetic Recipes

Scalloped Corn Recipe

Recipe Ingredients:

2 cup Corn, fresh, cut from cob
2 Eggs, slightly beaten
1/4 cup Green pepper, minced
1/2 tsp Salt
1 cup Cracker crumbs, divided
2 tbsp Butter, divided
2/3 cup Half-and-half
Paprika
Parsley, opt.

Recipe Instructions:

Combine corn, eggs, green pepper, and salt; mix well. Spoon half of
mixture into a greased 1-1/2 quart casserole. Sprinkle with half of
cracker crumbs, and dot with 1 tablespoon butter. Repeat layers; pour
half-and-half over top.

Bake at 325 degrees for 30 to 35 minutes. Remove from oven, and sprinkle
with paprika. Garnish with parsley, if desired.

SOURCE: Southern Living Magazine, July 1980. Typos by Nancy Coleman. Nancy
O note: Maybe for the diabetic,

Servings: 5

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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