New Orleans-Style Scalloped Corn
Total TimePrep: 20 min. Bake: 35 min.
- 4 teaspoons butter
- 1 large onion, finely chopped
- 1 large sweet red pepper, finely chopped
- 4 cups frozen corn
- 2 eggs
- 1 cup fat-free milk
- 1 tablespoon sugar
- 1 to 2 teaspoons hot pepper sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/4 cups crushed reduced-fat butter-flavored crackers (about 30 crackers)
- 5 green onions, sliced
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Add corn; heat through, stirring occasionally. Remove from heat.
- In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and pepper; add to corn mixture. Stir in crushed crackers and green onions.
- Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts3/4 cup: 194 calories, 6g fat (2g saturated fat), 59mg cholesterol, 241mg sodium, 32g carbohydrate (7g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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Oct 7, 2018
I wonder if I could make this without the eggs ? ( i have a allergic reaction with eggs )
Sep 4, 2017
This is a great recipe. I have the exact recipe put out by Eggland's Best. It's called Egglands Best New Orleans-Style Scalloped Corn. UMMM?
Sep 3, 2017
Thanks so much for sharing this, Priscilla! This is a variation on the Cajun variation of Maque Choux (pronounced "mock shoe"), a very old traditional dish, sort of a well-seasoned corn succotash, and is really quite tasty. This time of year when corn is so plentiful I like to roast the ears before cutting off the kernels. It adds such a nice flavor, sort of a "bass" to the music of this dish. In NOLA the dish usually takes on the typical Creole foodways elements of adding finely diced celery and green bell pepper, sometimes diced fresh tomato, always garlic, bay leaf, and the milk scraped from the fresh ears of corn). I'm from NOLA, and I've never seen anyone there use milk of any kind, and especially non-fat. We use heavy cream, and no crumbs of any kind -- but that's when cooking maque choux. I followed this recipe substituting whole milk (the only kind in our house) for non-fat, and seasoned bread crumbs for the cracker crumbs (very common ingredient in NOLA, plus we had only Triscuits in the house). I added a few toes of minced garlic, some Zatarain's Creole Seasoning, and a fat pinch of cayenne pepper. DELICIOUS! A nice addition to my recipe collection. Thanks again for a lovely dinner.