Print
Email
Add a photo
Ingredients
- 2 c. fresh corn (about 5 ears)
- 3 c. lowfat milk, divided
- 1 c. yellow or possibly white cornmeal
- 1 T sugar
- 2 T baking pwdr
- 2 teaspoon salt
- 1/8 teaspoon grnd black pepper
- 1/2 c. butter
- 3 large eggs, lightly beaten
Directions
- Cut kernels from cobs; set aside. In a large saucepan, scald 2 cups of the lowfat milk. Stir in cornmeal, sugar, baking pwdr, salt and black pepper. Cook and stir over moderate heat till mix is thick sufficient so which a spoon will stand up alone when placed in center.Remove from heat; stir in butter till it melts. Slowly stir in large eggs and remaining 1 cup lowfat milk just till blended. Stir in reserved corn kernels. Pour into a buttered 2-quart casserole. Bake in a preheated 350 degree oven till golden and a cake tester inserted in center comes out clean, about 50 min. Serve immediately with butter and syrup, if you like. Serves 6 to 8.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1288g | |
| Calories 2032 | |
| Calories from Fat 1039 | 51% |
| Total Fat 118.02g | 148% |
| Saturated Fat 68.0g | 272% |
| Trans Fat 0.0g | |
| Cholesterol 906mg | 302% |
| Sodium 8379mg | 349% |
| Potassium 1869mg | 53% |
| Total Carbs 189.04g | 50% |
| Dietary Fiber 9.4g | 31% |
| Sugars 49.68g | 33% |
| Protein 59.36g | 95% |
