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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (92g) Recipe makes 8 servings |
||
| Calories 97 | ||
| Calories from Fat 31 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 83mg | 27% | |
| Sodium 48mg | 2% | |
| Potassium 173mg | 4% | |
| Total Carbohydrate 13.4g | 4% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 3.0g | ||
| Protein 4.7g | 9% | |
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Ingredients
- 3 well beaten eggs
- 1-1 1/2 cup milk
- 1 tablespoon sugar
- 2-3 cups corn (fresh or frozen)
- salt and pepper
Directions
1
Mix all ingredients.2
Pour into a buttered baking dish.3
Bake at 350°F for about 45-55 minutes.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Dietary > Free of... > Gluten-free
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: Chef #561488
On Sep 3, 2008
definitely use closer to 3 cups corn. If you use canned corn, make sure it is well-drained. I also add about 1/2 tsp of nutmeg to the recipe. Gives it a little dash of color and spice.
From: Mary Anne
On Jan 22, 2002
This was a pretty good side dish. I will definitely add more corn (I only used 2 cups), salt, and pepper if I make it again, though!
From: Trisha Nienhaus
On Jan 21, 2002
I made this for a family gathering and everyone loved it! It was much better than just plain corn!
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