Sweat onions with butter and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 122 (35%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 162.6mg||50 %|
|Sodium 764.4mg||26 %|
|Potassium 179.9mg||5 %|
|Total Carbohydrate 43.9g||13 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 41.4g|
|Protein 12.7g||18 %|
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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: 344
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