Prep Time 15 min
Cook Time 30 Min
Servings 8 to 9
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/2 cup finely shredded carrot
  • 1/2 cup chopped green pepper
  • 2 tbsps. chopped celery
  • 2 tsps. chopped onion
  • 2 (14 to 17 oz.) cans cream-style corn
  • 4 large eggs
  • 1 cup crushed saltine crackers
  • 1/2 cup PET® Evaporated Milk
  • 1/8 tsp. hot sauce
  • 1 tsp. sugar
  • 1 1/2 tsps. salt
  • 1 cup shredded Cheddar cheese
  • Paprika
  • GARNISH
  • Flat leaf parsley, minced
  • Pimiento-stuffed green olives

Directions

  • Step 1

    HEAT oven to 350ºF. Coat an 8-inch square baking dish with no-stick cooking spray.

  • Step 2

    MELT shortening in large heavy skillet. Stir in carrot, green pepper, celery and onion. Cook over medium heat until vegetables are barely tender. Stir in corn, eggs, cracker crumbs, evaporated milk, hot sauce, sugar and salt. Spread evenly in prepared baking dish. Top with cheese and sprinkle with paprika.

  • Step 3

    BAKE 30 minutes or until center is set and top is golden. Remove from oven. Garnish with parsley and olives.

Serving size
(1/8 of recipe)

  • Calories 340
  • Calories from Fat200g
  • Total Fat 22g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 125mg
  • Sodium 980mg
  • Potassium 0mg
  • Total Carbohydrates 28g
  • Dietary Fiber 2g
  • Sugars 6g
  • Protein 11g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet