How many calories are in Corn Casserole?

One serving has 214 kcal. The recipe makes 6 servings (1 piece each).

How much protein is in Corn Casserole?

7 g of protein per serving, with 36 g of carbohydrates and 6 g of fat.

What do I need to make Corn Casserole?

9 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 and 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

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

214kcal per serving

7 gprotein

36 gcarbohydrates

6 gfat

6servings (1 piece)

Ingredients

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

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	214 kcal
Total fat	6 g	8%
Saturated fat	1 g	5%
Cholesterol	106 mg	35%
Sodium	181 mg	8%
Total carbohydrates	36 g	13%
Dietary fiber	2 g	7%
Total sugars	5 g
Added sugars	0 g	0%
Protein	7 g	14%
Vitamin D	17 µg	85%
Calcium	65 mg	5%
Iron	1 g	6%
Potassium	216

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

Directions

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.

Notes

Learn more about: Onions Corn

Source

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

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/corn-casserole-0, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.