Ingredients
- 3 cups sweet corn, fresh or frozen
- 3 Tbsp flour
- 2 Tbsp sugar
- ½ tsp salt
- 4 eggs
- ¼ tsp nutmeg
- 3 cups skim milk
- 3 Tbsp butter
- Cooking spray
Directions
- Preheat oven to 400°F
- Mix all ingredients together except butter.
- Using cooking spray, grease a medium-sized casserole dish. Pour corn mixture into casserole dish.
- Dot top of casserole with pats of butter.
- Bake covered for 1 hour.
Handling & Storage
Choose ears with green husks, fresh silks, and tight rows of kernels.
Refrigerate corn with husks on for use within 1-2 days. If corn is unhusked, put ears in a plastic bag and refrigerate until preparation time.
To prepare, remove the husks immediately before cooking.
Nutritional Information
Calories: 155
Total Fat: 6.4 g
Saturated Fat: 3.1 g
Trans Fat: 0.0 g
Cholesterol: 85 mg
Sodium: 234 mg
Total Carbohydrates: 18.5 g
Dietary Fiber: 1.5 g
Sugars: 8.5 g
Protein: 7.1 g
Serves: 9