Corn-Casserole_fixed
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 Servings

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
4 tablespoons dried egg mix (or 2 eggs)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Nonstick cooking spray

Steps

Preheat oven to 350 °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 dried egg mix.
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.

Nutrition Facts

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

A Harvest of Recipes with USDA Foods
USDA Food Distribution Program on Indian Reservations

U.S. Department of Agriculture. MyPlate Kitchen Website. Corn Casserole. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.