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Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
This Recipe Makes: 6 Serving(s)
What you'll need
2 tbsp.oil (used canola oil in analysis)
1/2 medonion, chopped
3 cupfresh, frozen or drained, canned whole-kernel corn (used fresh corn in the analysis to keep the sodium lower)
2 tbsp.all-purpose flour
1 1/2 cuplactose-free milk (non-fat)
1/4 tsp.black pepper (ground)
Step 1 Heat oil in a large skillet on medium heat; add onion and cook 5 minutes or until tender. Stir in corn and cook 5 more minutes. Put flour and cornmeal on corn, stir, and cook 1 minute. Stir in milk; salt and pepper; keep stirring and cook 3 more minutes or until thick.