Double Corn Bake Recipe

Summary

Cooking Time1 Hr 10 MinCuisine
CourseMethod
Main Ingredient

Ingredients

 Milk4 Cup (64 tbs)
 Butter/Margarine3 Tablespoon
 Salt1 1⁄2 Teaspoon
 White cornmeal1 Cup (16 tbs)
 Eggs4 , separated
 Baking powder1 Teaspoon
 Canned cream style corn8 Ounce (1 Can)
 Paprika To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1917 Calories from Fat 841

% Daily Value*

Total Fat 94 g145.2%

Saturated Fat 47.6 g238.1%

Trans Fat 0 g

Cholesterol 1033.1 mg

Sodium 4600.7 mg191.7%

Total Carbohydrates 208 g69.2%

Dietary Fiber 18.7 g74.8%

Sugars 58.7 g

Protein 75 g150.5%

Vitamin A 74.3% Vitamin C 18.6%

Calcium 153.3% Iron 62.8%

*Based on a 2000 Calorie diet

Directions

1. Scald 3 cups of the milk with the butter or margarine and salt in a large, heavy saucepan over low heat; combine cornmeal with remaining 1 cup milk; gradually stir into the scalded milk; cook, stirring constantly, until mixture thickens; lower heat to simmer; cover; cook for 5 minutes longer.
2. Beat the egg whites until stiff in large bowl; beat egg yolks with the baking powder in medium-size bowl; blend a little hot cornmeal mixture into yolks; stir in remaining hot cornmeal; add corn; mix well; fold into beaten egg whites.
3. Pour into a buttered, 8-cup baking dish; sprinkle with paprika.
4. Bake in slow oven (325°) about for 1 hour, or until puffy-golden and set in center.
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