Baked Corn Casserole

Ingredients

Refrigerated
- 4 Eggs

Baking & Spices
- 1 tsp Salt
- 1 tbsp Sugar

Dairy
- 3 1/2 tbsp Butter
- 5 cups Milk

Other
- 1 7.5-ounce package John cope's toasted dried sweet corn

Time
Cook: 1H 15M

Found on cooking.nytimes.com

Directions

Preheat oven to 375 degrees. Using a blender or food processor, chop the dried corn until finely ground. In a large mixing bowl, combine the ground corn, milk, butter, salt, sugar and eggs. Mix well. Butter a shallow 2-quart baking dish. Pour in the corn mixture. Bake until set and golden brown on top, about 1 hour. Serve hot.

Nutrition

197 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 8 grams protein; 108 milligrams cholesterol; 391 milligrams sodium

Serves: 8 servings
Cook Time: PT1H15M

cooking.nytimes.com

215 0 2017-08-01 08:56:16

Title:	Baked Corn Casserole Recipe
Descrition:	This recipe is by Denise Landis and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Baked Corn Casserole