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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (241g) Recipe makes 4 servings |
||
| Calories 265 | ||
| Calories from Fat 99 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.1g | 17% | |
| Saturated Fat 5.9g | 29% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 129mg | 43% | |
| Sodium 500mg | 20% | |
| Potassium 312mg | 8% | |
| Total Carbohydrate 38.0g | 12% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 11.0g | ||
| Protein 7.6g | 15% | |
Ingredients
-
1 (18 ounce) can creamed corn
- 2 eggs, beaten
- 2 tablespoons granulated sugar
- 2 tablespoons butter, softened
- 1 cup milk
- 2 tablespoons cornstarch
Directions
1
.Beat eggs until foamy. Add corn and sugar. Warm up milk, do not boil, and add cornstarch until smooth. Add butter until melted. Add to corn mix, slowly. Bake in greased casserole, at 350 degrees for about 45 minutes. Toothpick test.
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