You are here

Egg And Corn Savory

Snacks.n.Salad's picture
  Eggs 4
  Canned corn 12 Ounce
  Milk 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Flour 3 Tablespoon
  Cayenne pepper To Taste
  Grated cheese 1 Cup (16 tbs)
  Breadcrumbs 2 Tablespoon
  Butter 1 Teaspoon (Leveled)

Boil the eggs for 5 minutes.
Drain the corn, measure the liquid and add sufficient milk to make 1.1/2 cups.
Make a sauce with the butter, flour, milk and corn liquor.
Add seasoning, most of the cheese, and corn.
Put half this sauce into a buttered baking dish.
Shell the eggs and arrange on top.
Cover with the remaining sauce.
Mix the remaining cheese with breadcrumbs, sprinkle on top and dot with butter.
Brown under a hot broiler.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 496 Calories from Fat 254

% Daily Value*

Total Fat 29 g44.1%

Saturated Fat 15.7 g78.4%

Trans Fat 0 g

Cholesterol 276.4 mg92.1%

Sodium 876.7 mg36.5%

Total Carbohydrates 35 g11.6%

Dietary Fiber 1.7 g6.6%

Sugars 9.5 g

Protein 24 g48.4%

Vitamin A 18.3% Vitamin C 0.32%

Calcium 45.3% Iron 11.3%

*Based on a 2000 Calorie diet

Egg And Corn Savory Recipe