No Spam Recipes

Corn Casserole

This family favorite casserole is good for breakfast or lunch. Add flavor by topping it with Fresh Tomato Salsa .

Serves 6 · Grains

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
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

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 350 °F.
  2. In a saucepan, cook onions over medium heat in vegetable oil until tender (about 4 to 5 minutes).
  3. Open canned corn and drain liquid into a measuring cup. If needed, add water to make 1 cup of liquid.
  4. Add liquid and cornmeal to the cooked onions in the saucepan. Stir until the mixture boils.
  5. Remove saucepan from heat. Mix in milk, corn, and dried egg mix.
  6. In a mixing bowl, mix flour and baking powder. Add cornmeal mixture. Mix well.
  7. 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)
Calories214
Protein7.0 g
Fat6.0 g
Carbs36.0 g
Fiber2.0 g
Sodium181 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)