Corn Casserole
This family favorite casserole is good for breakfast or lunch. Add flavor by topping it with Fresh Tomato Salsa.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 piece
169
Calories
5g
Protein
31g
Carbs
4g
Fat
2g
Fiber
4g
Sugar
73mg
Sodium
Saturated Fat 1 g · Cholesterol 55 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
onion, chopped
1/2 cup
vegetable oil
1 1/2 teaspoons
low-sodium cream style corn
1 can · about 15 ounces
yellow cornmeal
3/4 cup
1% low-fat milk
1/2 cup
dried egg mix
4 tablespoons · or 2 eggs
all-purpose flour
1/4 cup
baking powder
1/2 teaspoon
Nonstick cooking spray
Instructions
- 1
Preheat oven to 350 °F.
- 2
In a saucepan, cook onions over medium heat in vegetable oil until tender (about 4 to 5 minutes).
- 3
Open canned corn and drain liquid into a measuring cup. If needed, add water to make 1 cup of liquid.
- 4
Add liquid and cornmeal to the cooked onions in the saucepan. Stir until the mixture boils.
- 5
Remove saucepan from heat. Mix in milk, corn, and dried egg mix.
- 6
In a mixing bowl, mix flour and baking powder. Add cornmeal mixture. Mix well.
- 7
Spray a 9-inch baking pan with nonstick cooking spray. Pour mixture into baking pan. Bake for 25 to 30 minutes. Cut into 6 servings.
Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
