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Pamela Rice Hahn
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Gluten-Free Corn
Casserole |
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This is an adaptation
of a casserole that uses bread. To keep it gluten-free, cornmeal
and rice bran are used to thicken this casserole. Combining Maple Leaf
nonfat dry milk with skim milk substitutes for cream.
Rice nuts add the crunchy top.
Cabot 50%
Light Jalapeno Cheddar Cheese enhances the flavor.
Servings: 4
Ingredients:
1 cup skim milk
1/4 cup Maple Leaf
nonfat dry milk
3 tablespoons
Kenyon
Mill's stone ground cornmeal
1/8 cup (2 tablespoons)
Ener-G rice
bran
1 1/2 cups frozen corn
1 teaspoon dried minced onion
4 ounces grated
Cabot 50%
Light Jalapeno Cheddar Cheese
1 cup Ener-G
rice nuts
Preheat oven to 350°F.
Add the skim milk, nonfat dry milk, cornmeal, and rice bran
together in a mixing bowl. Fold in the corn, minced onion, and
grated cheese. Pour into a casserole dish treated with nonstick
spray. Evenly spread the rice nuts across the top of the
casserole. Bake for 30 minutes, or until cheese is melted and
bubbly, and the mixture is thickened.
Nutritional Analysis:
Calories per serving: 241.40
PCF Ratio: 23-55-22
Protein per serving: 15.36 g
Carbohydrate per serving: 35.91 g
Fat per serving: 6.28 g
Sat. Fat: 3.40
Cholesterol: 16.99
Sodium: 378.35
Fiber: 3.55
Exchange Approximations: 1 Lean Meat, 1 Starchy Vegetable, 1
Bread, 1/2 Skim Milk
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Article,
recipe presentation, and photos:
Copyright © 2002-2006 Pamela
Rice Hahn
All Rights Reserved
For reprint permission or for other writing assignments, contact
the author. |
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(No artificial sweeteners used in the
recipes -- anywhere, anytime!)
Index of SAMPLE RECIPES
Sample Recipes Index
Lazy About Grilling:
the feet up, hands down easiest ways to barbecue
by Pamela Rice Hahn
Lazy About
Grilling Web site
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