Scalloped Corn
When available, I prefer to use fresh Silver Queen (it's the best sweet corn on the market) for this recipe. Use about 1¼ cups fresh corn, slicing through half of the kernels before cutting them from the cob.
(Serves 6)
1 (14½-oz.) can cream-style corn
1 cup evaporated milk
2 eggs
1/3 cup flour
1 tablespoon sugar
¼ cup butter, melted
¼ cup onions, finely chopped
Preheat the oven to 350º F.
In a lightly greased baking dish, combine all ingredients. Bake for 1 to 1¼
hours, or until browned and slightly puffy.
Calories
|
221
|
Protein (g)
|
7.4
|
Cholesterol (mg)
|
80
|
Fat (g)
|
9.8
|
Carbs (g)
|
25.5
|
Sodium (mg)
|
350
|
Calories from:
|
Fat
|
40.3%
|
Carbs
|
46.2%
|
Protein
|
13.4%
|
|