Fresh Corn Casserole
Try this Fresh Corn Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- 1/2 c cornmeal
- 2 c corn
- 100 g melted butter; (i use oil)
- 1 c eshel; (1&1/3 containers) or
- 100 g yellow cheese; cut into
- Carbohydrate 354.1908625 g
- Cholesterol 3172.5 mg
- Fat 96.1409625 g
- Fiber 33.4990008544922 g
- Protein 137.9925375 g
- Saturated Fat 26.2692175 g
- Serving Size 1 1 Serving (1418g)
- Sodium 1208.19125 mg
- Sugar 320.691861645508 g
- Trans Fat 15.55717625 g
- Calories 2781 calories
SOURCE: JERUSALEM POST-PHYLLIS GLASER-NOV 6, 1998 In a blender or food processor, place 1 cup corn, eggs, butter, eshel, salt and cornmeal. Process till smooth.(I just mix it all together-we prefer our corn whole) Stir remaining corn and cheese cubes into mixture. Pour into a well greased 20-22 cm. round or square pan. Bake in a pre-heated 180 degree centigrade oven for a bout 40-50 minutes, till firm and lightly browned on top. Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@gezernet.co.il> on Dec 04, 1998,
