Рецепт Sue’s Scalloped Corn-Revised Version
Sue’s Scalloped Corn-Revised Version
I have been wanting to update a few of my least healthy recipes for a while. So when I began communicating with Sue of Wish Upon a Dish. We knocked our heads together and decided to have her remake a few of my recipes. Sue writes a wonderful blog about her “diabetic journey into the healthy world of gourmet cooking”.
Here is my original recipe for Scalloped Corn…
INGREDIENTS:
- 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
DIRECTIONS:
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, undrained cream style corn, 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.
**As you can see, this includes things like butter, half and half, eggs and Gruyere cheese. Sue lightened things way up by substituting with olive oil, evaporated milk, egg beaters and a mix of fat-free cream cheese and reduced fat Swiss cheese. I love the sound of this recipe and am so excited for you all to try it and see what you think as well! Thank you so much Sue, for showing me (and my readers) how you can eat well as well as healthy!
Sue's Scalloped Corn-Revised from Anniebakes
Yield: Serves 8
Cook Time: 35
And here is Sue's updated version...
Ingredients:
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 cheese (I used Sargento), grated
1 cup Panko crumbs
1 teaspoon butter buds
1 teaspoon olive oil
Directions:
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.
Recipe can be doubled.