Hvor mange kalorier er der i Corn Casserole?

En portion har 214 kcal. Opskriften giver 6 portioner (1 piece hver).

Hvor meget protein er der i Corn Casserole?

7 g protein pr. portion med 36 g kulhydrat og 6 g fedt.

Hvad skal jeg bruge til Corn Casserole?

9 ingredienser: 1/2 cup onion, chopped, 1 1/2 teaspoons vegetable oil, 1 can low-sodium cream style corn (about 15 ounces), 3/4 cup yellow cornmeal, 1/2 cup 1% low-fat milk og 4 tablespoons dried egg mix (or 2 eggs) ….

Corn Casserole

Name: Corn Casserole
Yield: 6 servings
Ingredients: 1/2 cup onion, chopped; 1 1/2 teaspoons vegetable oil; 1 can low-sodium cream style corn (about 15 ounces); 3/4 cup yellow cornmeal; 1/2 cup 1% low-fat milk; 4 tablespoons dried egg mix (or 2 eggs); 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; Nonstick cooking spray

Opskriften er på engelsk. Næringsindhold og spørgsmål er oversat.

This family favorite casserole is good for breakfast or lunch. Add flavor by topping it with Fresh Tomato Salsa.

214kcal pr. portion

7 gprotein

36 gkulhydrat

6 gfedt

6portioner (1 piece)

Ingredienser

1/2 cup onion, chopped næringsindhold
1 1/2 teaspoons vegetable oil næringsindhold
1 can low-sodium cream style corn (about 15 ounces)
3/4 cup yellow cornmeal
1/2 cup 1% low-fat milk næringsindhold
4 tablespoons dried egg mix (or 2 eggs)
1/4 cup all-purpose flour næringsindhold
1/2 teaspoon baking powder næringsindhold
Nonstick cooking spray

Links til "næringsindhold" går til den nærmeste generiske fødevare på FoodFactly, pr. 100 g.

Næringsindhold pr. portion

Næringsstof	Pr. portion	% DV
Kalorier	214 kcal
Fedt i alt	6 g	8 %
Mættet fedt	1 g	5 %
Kolesterol	106 mg	35 %
Natrium	181 mg	8 %
Kulhydrat i alt	36 g	13 %
Kostfibre	2 g	7 %
Sukkerarter i alt	5 g
Tilsat sukker	0 g	0 %
Protein	7 g	14 %
D-vitamin	17 µg	85 %
Calcium	65 mg	5 %
Jern	1 g	6 %
Kalium	216

Næringsanalyse pr. portion som offentliggjort af USDA med opskriften. % RI: procent af FDA's referenceindtag for voksne.

Fremgangsmåde

Preheat oven to 350 °F.
In a saucepan, cook onions over medium heat in vegetable oil until tender (about 4 to 5 minutes).
Open canned corn and drain liquid into a measuring cup. If needed, add water to make 1 cup of liquid.
Add liquid and cornmeal to the cooked onions in the saucepan. Stir until the mixture boils.
Remove saucepan from heat. Mix in milk, corn, and dried egg mix.
In a mixing bowl, mix flour and baking powder. Add cornmeal mixture. Mix well.
Spray a 9-inch baking pan with nonstick cooking spray. Pour mixture into baking pan. Bake for 25 to 30 minutes. Cut into 6 servings.

Noter

Learn more about: Onions Corn

Kilde

A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Offentliggjort på USDA MyPlate Kitchen (www.myplate.gov/recipes/corn-casserole-0, lukket af USDA i januar 2026; arkiveret kopi). Et værk fra den amerikanske føderale regering, i det offentlige domæne.

Generel ernæringsinformation, ikke medicinsk rådgivning.