RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3934
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| Recipe Name: |
Baked Creamed Corn - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
20.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
1.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.84
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Cups corn, fresh, yellow kernels
1 Cup milk, whole
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Directions:
Preheat oven to 375 degrees F.
In a medium skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate; drain.
Spray a baking dish with cooking spray. Add corn, flour, 1 1/2 cups cheddar, jalapeño, sugar, cooked bacon, beaten eggs, melted butter, and milk. Season generously with salt and pepper and mix together until combined. Top with remaining 1/2 cup cheddar.
Bake 1 hour, then let cool 20 minutes to firm up. |
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| Nutrition per Serving: |
| Calories: |
313 |
Total Carbs: |
21.3 |
Net Carbs: |
19.0 |
| Cholesterol: |
74.2 |
Fat: |
21.0 |
Protein: |
12.20 |
| Fiber: |
2.28 |
Sodium: |
316.89 |
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