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Corn Scallop Fiesta

Charles.Durand's picture
  Canned cream style corn 17 Ounce (1 Can)
  Eggs 2 , beaten
  Crushed soda crackers 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Undiluted evaporated milk 1⁄4 Cup (4 tbs)
  Shredded carrot 1⁄4 Cup (4 tbs), finely shredded
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped celery 1 Tablespoon
  Chopped onion 1 Teaspoon
  Tabasco 6 Drop
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)

Mix corn, eggs, crumbs, butter, evaporated milk, carrot, green pepper, celery, onion, and Tabasco in a bowl.
Stir in a mixture of sugar and salt.
Turn into a greased 8x8x2-inch baking dish.
Top with cheese and sprinkle with paprika.
Bake at 350°F 30 minutes, or until custard is set and top is golden brown.
Remove from oven and mark off squares for serving with lines of snipped parsley.
Put a pimiento-stuffed olive slice in center of each square.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1297 Calories from Fat 705

% Daily Value*

Total Fat 80 g122.6%

Saturated Fat 46.2 g231.2%

Trans Fat 0 g

Cholesterol 615.7 mg205.2%

Sodium 3213.1 mg133.9%

Total Carbohydrates 120 g40.1%

Dietary Fiber 9.4 g37.7%

Sugars 30.9 g

Protein 39 g77.4%

Vitamin A 193.1% Vitamin C 91.9%

Calcium 60.9% Iron 22.4%

*Based on a 2000 Calorie diet

Corn Scallop Fiesta Recipe