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Creamy Baked Corn Recipe
|Uncooked corn kernels||750 Milliliter (3 Cup)|
|Green onions||3 , chopped|
|Green pepper||1 Small, chopped|
|Green goddess salad dressing||30 Milliliter (2 Tablespoon)|
|Sour cream||40 Milliliter (4 Tablespoon)|
|Firmly packed brown sugar||1 Teaspoon|
|Flour||30 Milliliter (2 Tablespoon)|
|Black pepper||1⁄4 Teaspoon|
|Butter/Margarine||15 Milliliter (1 Tablespoon)|
|Grated parmesan cheese||60 Milliliter (4 Tablespoon)|
Serving size: Complete recipe
Calories 3547 Calories from Fat 577
% Daily Value*
Total Fat 63 g97.6%
Saturated Fat 25 g124.8%
Trans Fat 0 g
Cholesterol 105.9 mg35.3%
Sodium 1726.1 mg71.9%
Total Carbohydrates 603 g200.9%
Dietary Fiber 144.8 g579%
Sugars 16.3 g
Protein 123 g245.5%
Vitamin A 82.2% Vitamin C 167.4%
Calcium 77.5% Iron 21.3%
*Based on a 2000 Calorie diet
Remove the kernels from the corn cobs and cook in salted boiling water until the kernels are just fork tender.
Drain completely until there is no liquid left.
Place the corn in a 1 1/2 qt. (1.5 L) casserole.
Sprinkle the chopped green onion and green pepper over top of the corn.
In a small bowl mix together the Green Goddess dressing, sour cream, brown sugar, flour, salt and pepper.
Spoon this mixture evenly over top of the vegetables.
Dot with the butter.
Cover tightly with foil and bake for approximately 30-35 minutes.
Stir before serving.
Arrange thin slices of tomato over top of the stirred casserole; sprinkle with the grated Parmesan cheese and return to the oven for an additional 10 minutes of baking.