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Makes: 6 Servings
This family favorite casserole is good for breakfast or lunch. Add flavor by topping it with fresh tomato salsa.
Ingredients
- 1/2 cup onion, chopped
- 1 1/2 teaspoons vegetable oil
- 1 can low-sodium cream style corn (about 15 ounces)
- 3/4 cup yellow cornmeal
- 1/2 cup 1% low-fat milk
- 2 eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- Nonstick cooking spray
Directions
- Preheat oven to 350 degrees F.
- In a saucepan, cook onions over medium heat in vegetable oil until tender (about 4 to 5 minutes).
- Open canned corn and drain liquid into a measuring cup. If needed, add water to make 1 cup of liquid.
- Add liquid and cornmeal to the cooked onions in the saucepan. Stir until the mixture boils.
- Remove saucepan from heat. Mix in milk, corn, and eggs.
- In a mixing bowl, mix flour and baking powder. Add cornmeal mixture. Mix well.
- 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: A Harvest of Recipes with USDA Foods, USDA Food Distribution Program on Indian Reservations
Nutrition Information
Serving Size: 1 piece
Nutrients |
Amount |
---|---|
Total Calories |
214 |
Total Fat |
6 g |
Saturated Fat |
1 g |
Cholesterol |
106 mg |
Sodium |
181 mg |
Carbohydrates |
36 g |
Dietary Fiber |
2 g |
Total Sugars |
5 g |
Added Sugars included |
0 g |
Protein |
7 g |
Vitamin D |
17 mcg |
Calcium |
65 mg |
Iron |
1 g |
Potassium |
216 |