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Tomato And Corn Casserole

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Ingredients
  Corn cut off the cob 2 Cup (32 tbs) (About 4 Ears)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggs 2 , beaten
  Butter 1 Tablespoon, melted
  Milk 1 Cup (16 tbs)
  Soft bread crumbs 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Bacon drippings/Butter 2 Tablespoon
  Tomatoes 2 Medium
Directions

Combine corn, milk, onion, bread crumbs, salt, sugar, pepper and bacon drippings.
Stir and cook for 4 minutes or until thickened.
Remove from heat and stir a little of the mixture into beaten eggs, then add eggs to remaining hot corn.
Turn into buttered 8" x 8" x 1 1/2" casserole.
Wash tomatoes, cut into 1/2" slices and arrange over top.
Brush with melted butter and sprinkle with salt and pepper to taste.
Bake in preheated 350° oven for 35 minutes or until pudding is firm.
Serves 6.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
6

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 317 Calories from Fat 97

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 4.8 g23.9%

Trans Fat 0 g

Cholesterol 84.7 mg28.2%

Sodium 567.3 mg23.6%

Total Carbohydrates 44 g14.7%

Dietary Fiber 10.2 g40.7%

Sugars 4.4 g

Protein 10 g20.5%

Vitamin A 10.5% Vitamin C 9.5%

Calcium 6.1% Iron 2.9%

*Based on a 2000 Calorie diet

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Tomato And Corn Casserole Recipe