Corn Casserole
This family favorite casserole is good for breakfast or lunch. Add flavor by topping it with Fresh Tomato Salsa .
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 120 ml onion (chopped)
- 7 ml vegetable oil
- 1 can low-sodium cream style corn (about 15 ounces)
- 180 ml yellow cornmeal
- 120 ml 1% low-fat milk
- 59 ml dried egg mix (or 2 eggs)
- 60 ml all-purpose flour
- 2 ml baking powder
- Nonstick cooking spray
Make it lactose-friendly
- 1 can low-sodium cream style corn (about 15 ounces) → lactose-free cream or coconut cream
- 1/2 cup 1% low-fat milk → lactose-free milk, oat milk, or almond milk
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 240 ml 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 (per serving)
| Calories | 214 |
|---|---|
| Protein | 7.0 g |
| Fat | 6.0 g |
| Carbs | 36.0 g |
| Fiber | 2.0 g |
| Sodium | 181 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)