Scalloped Corn III

Description
This dish falls somewhere between a pudding and a souffle and is scrumptious, especially with its toasty brown topping.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: The New Family Cookbook for People with Diabetes, published by the American Diabetes Association.
 * Number of Servings: 6

Ingredients

 * 17 oz cream-style corn
 * 1 cup fat-free milk
 * 1 egg, beaten
 * 1 cup cracker crumbs
 * 2 tbsp pimento
 * ¼ cup chopped onion
 * ½ tsp salt
 * 1 pinch pepper
 * 2 tsp margarine

Directions

 * 1) Preheat the oven to 350°F.
 * 2) Prepare a 1-quart casserole with nonstick pan spray.
 * 3) In a medium bowl, combine the corn, milk, and egg; stir to mix well.
 * 4) Add ¾ cup of the crumbs, then the pimento, onion, salt, and pepper.
 * 5) Mix well; pour into the prepared casserole.
 * 6) Melt the margarine in a small skillet.
 * 7) Add the remaining ¼ cup cracker crumbs; stir to distribute the margarine through the crumbs.
 * 8) Sprinkle the crumbs over the corn mixture.
 * 9) Bake for 35 minutes.
 * 10) Serve hot.

Nutritional information
Per ½ cup serving:
 * 150 Calories | 35 Calories From Fat | 4g Total Fat | 5g Protein | 1g Saturated Fat | 36mg Cholesterol | 621mg Sodium | 26g Total Carbs | 1g Dietary Fiber | 11g Sugars
 * Exchanges: 1½ starch | ½ fat