Scalloped Corn

with cornbread streusel Since you only need one cup, feel free to substitute with purchased cornbread instead of making fresh.

Makes 12 servings Total time: 21/ hours

FOR THE CORNBREAD, COMBINE:

2 1 1

1/2

11/ 2 1/4

1

FOR THE CASSEROLE, WHISK:

3

1/2

2 1

1/2

STIR IN:

1 1 1/2

FOR THE STREUSEL, COMBINE:

2 2 1/2 2 cups yellow cornmeal Tbsp. baking powder tsp. kosher salt tsp. black pepper cups buttermilk cup vegetable oil egg eggs, lightly beaten cup half-and-half

Tbsp. chopped fresh chives tsp. dry mustard tsp. each kosher salt, ground nutmeg, and black pepper can whole kernel corn (15.25 oz.), drained can cream-style corn (14.75 oz.) cup crushed saltine crackers (12 squares) Tbsp. diced jarred pimentos Tbsp. unsalted butter cup chopped pecans Tbsp. pure maple syrup

Preheat oven to 350°. Coat an 8×8-inch baking pan with nonstick spray.

For the cornbread, combine cornmeal, baking powder, salt, and pepper in a bowl.

Whisk together buttermilk, oil, and egg; add to cornmeal mixture and whisk just until moistened, but still slightly lumpy. Pour batter into prepared pan.

Bake cornbread until a toothpick inserted into center comes out clean, about 30 minutes; cool completely then coarsely crumble 1 cup for the streusel. Preheat oven to 375°. Coat a 2-quart baking dish with nonstick spray.

For the casserole, whisk together eggs, half-and-half, chives, mustard, salt, nutmeg, and pepper.

Stir in kernel corn, cream-style corn, and crackers; pour into prepared baking dish. Bake casserole until top is set, 40–45 minutes.

For the streusel, combine 1 cup cornbread and pimentos.

Melt butter in a skillet over mediumhigh heat. Add pecans and maple syrup; bring to a boil and cook 1–2 minutes, then pour over cornbread mixture, gently stirring to combine. Season streusel with salt, then sprinkle over casserole; bake until streusel begins to brown, about 15 minutes more.

Per serving: 190 cal; 9g total fat (2g sat); 57mg chol; 560mg sodium; 23g carb (2g fiber, 7g total sugars); 5g protein