Corn Casserole
This family favorite casserole is good for breakfast or lunch. Add flavor by topping it with Fresh Tomato Salsa.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1 piece
169
칼로리
5g
단백질
31g
탄수화물
4g
지방
2g
식이섬유
4g
당류
73mg
나트륨
포화지방 1 g · 콜레스테롤 55 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
출처: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations
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