Corn Casserole
This family favorite casserole is good for breakfast or lunch. Add flavor by topping it with Fresh Tomato Salsa.
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1 piece
169
カロリー
5g
タンパク質
31g
炭水化物
4g
脂質
2g
食物繊維
4g
糖類
73mg
ナトリウム
飽和脂肪酸 1 g · コレステロール 55 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
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
作り方
- 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.
出典: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations
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