Directions:
- Preheat the oven to approximately 375°F and have ready a casserole dish, approximately 8x10 inches, lightly buttered.
- In a clean saucepan, melt the butter and lightly sauté the finely diced onions. Add a pinch of cayenne pepper and salt.
- Add the milk and bring to a simmer. Add the cornmeal and work briskly with a wooden spoon to prevent any lumps. Cook the cornmeal for 6 to 8 minutes, stirring gently over low heat. Remove from heat and allow to cool for 15 minutes.
- Next add the cheese, the egg yolks and the corn and stir well so that everything is thoroughly mixed.
- Whisk the egg whites so as they are at a soft peak stage and then incorporate 1/3 at a time to a corn mixture.
- Pour everything into the casserole and bake for approximately 20 to 30 minutes. Let cool for 5 minutes prior to serving.
- Chef Michael Bonacini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.29 Kcal (1052 kJ) | ||
| Calories from fat | 101.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.28g | 17% | |
|---|---|---|---|
| Cholesterol | 136.32mg | 45% | |
| Sodium | 218.58mg | 9% | |
| Potassium | 331.1mg | 7% | |
| Total Carbs | 23.4g | 8% | |
| Sugars | 5.95g | 24% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 13.94g | 28% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 242.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 126.65 Kcal (530 kJ) | ||
| Calories from fat | 51.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 17% | |
|---|---|---|---|
| Cholesterol | 68.71mg | 45% | |
| Sodium | 110.16mg | 9% | |
| Potassium | 166.87mg | 7% | |
| Total Carbs | 11.79g | 8% | |
| Sugars | 3g | 24% | |
| Dietary Fiber | 1.06g | 8% | |
| Protein | 7.03g | 28% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.6mg | 6% | |
| Calcium | 122.1mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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