Directions:
- Preheat the oven to 350 degrees F.
- Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 770.2 Kcal (3225 kJ) | ||
| Calories from fat | 356.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.64g | 61% | |
|---|---|---|---|
| Cholesterol | 316.05mg | 105% | |
| Sodium | 541.01mg | 23% | |
| Potassium | 952.81mg | 20% | |
| Total Carbs | 66.71g | 22% | |
| Sugars | 13.34g | 53% | |
| Dietary Fiber | 8g | 32% | |
| Protein | 36.19g | 72% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 2mg | 11% | |
| Calcium | 617mg | 62% | |
| Amount Per 100 g | |||
| Calories | 155.89 Kcal (653 kJ) | ||
| Calories from fat | 72.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.02g | 61% | |
|---|---|---|---|
| Cholesterol | 63.97mg | 105% | |
| Sodium | 109.5mg | 23% | |
| Potassium | 192.85mg | 20% | |
| Total Carbs | 13.5g | 22% | |
| Sugars | 2.7g | 53% | |
| Dietary Fiber | 1.62g | 32% | |
| Protein | 7.33g | 72% | |
| Vitamin C | 1.1mg | 9% | |
| Iron | 0.4mg | 11% | |
| Calcium | 124.9mg | 62% | |
* 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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