This is an old family recipe that we have been making for years at holiday time. Even kids love this one!
Put milk, butter, and flour in a saucepan and whisk until a smooth, thinsauce is done. Add sugar. Then corn and eggs. Mix completely and turninto a buttered casserole. Bake at 325 for about 1-1 1/4 hours or untilpuffed and brown and knife comes out clean. Add salt when serving as salttoughens the corn. Can be doubled easily.
Per Serving (excluding unknown items): 119 Calories; 7g Fat (50.6%calories from fat); 4g Protein; 11g Carbohydrate; trace Dietary Fiber;78mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 LeanMeat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Serve with a holiday meal or at dinner
Nutr. Assoc. : 0 0 0 0 0 0
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 263 | ||
Calories from Fat: 114 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 363.5mg | 112 % | |
Sodium 302.3mg | 10 % | |
Potassium 237mg | 6 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 25.8g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 263
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