Corn Casserole
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Serves6 (1/2 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1/2 cup onion, chopped
- 1 1/2 teaspoons vegetable oil
- 1 14.5-ounce can creamed corn, low sodium
- 3/4 cup cornmeal, yellow or white
- 1/2 cup milk, low-fat
- 4 tablespoons egg mix
- 1/2 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.
- Drain liquid from corn 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 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.
Recipe Tips
Serve as a side dish to any main entrée.
Nutrition Facts
Corn Casserole
Amount Per Serving (1/2 cup eachg)
Calories 188
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 39mg
13%
Sodium 261mg
11%
Potassium 229mg
7%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
12%
Sugars 4g
Protein 6g
12%
Vitamin A
4%
Vitamin C
7%
Vitamin D0%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
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