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Ingredients
- 3 c. lowfat milk
- 3 tbsp. butter
- 5 Large eggs
- 2 1/4 teaspoon salt
- 1/4 c. sugar
- 1/4 teaspoon pepper
- 1 (17 ounce.) can whole kernel corn, well liquid removed
Directions
- In a 1-qt saucepan over low heat, heat lowfat milk and butter till tiny bubbles form at edge and butter melts. Meanwhile, in a 2-qt casserole with wire whisk or possibly fork, beat Large eggs, salt, sugar and pepper till well mixed. Stir in corn slowly, add in lowfat milk mix to egg mix, beating constantly with wire whisk or possibly fork.
- Place casserole in 9x13 inch baking pan. Fill pan with warm water to come halfway up sides of casserole. Bake in 325 degree oven for 1 hour or possibly till knife inserted in center comes out clean. Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 150 | 45% |
| Total Fat 16.91g | 21% |
| Saturated Fat 8.59g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 293mg | 98% |
| Sodium 1539mg | 64% |
| Potassium 503mg | 14% |
| Total Carbs 33.46g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 24.3g | 16% |
| Protein 15.59g | 25% |
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