• 8servings
  • 60minutes
  • 209calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cans (11 oz each) vacuum-packed corn, drained

  2. 4 large eggs

  3. 1/2 cup milk

  4. 1/2 stick (4 Tbsp) butter, melted

  5. 2 Tbsp each sugar and all-purpose flour

  6. 1/4 tsp each salt and pepper

  7. 1/2 cup chopped roasted red pepper (jar or deli)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Lightly grease a 11/2-qt shallow baking dish.2. Put 2 cans of corn and the remaining ingredients except the roasted pepper in a food processor. Process until well blended. Stir in remaining can of corn and the roasted pepper. Pour into prepared baking dish.3. Bake uncovered 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Planning Tip: Can be prepared through Step 2 up to 1 day ahead. Refrigerate covered. Bring to room temperature before baking.


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