Directions:
- Melt 1/4 cup butter in 2 qt skillet, while peeling and dicing onion.
- Drain corn and reserve liquid.
- Add nuts and onions to skillet, cook on medium and stir for 30 seconds; add corn and saute, allowing brown particles to form.
- Stir the particles from the bottom of pan, and continue to brown for 5 minutes, but DO NOT BURN.
- Add salt and pepper (now it should look dirty).
- In the pan, move aside the corn mixture, making room for the remaining butter and flour, browning the flour in the butter and eventually stir into corn mixture when browned.
- Add reserved corn liquid reserve and slowly add milk, one cup at a time, thickening after each addition.
- *Ifmultiplying this recipe, use a larger pan and add a bit more time for browining.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.3 Kcal (1224 kJ) | ||
| Calories from fat | 176.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.64g | 30% | |
|---|---|---|---|
| Cholesterol | 33.78mg | 11% | |
| Sodium | 378.14mg | 16% | |
| Potassium | 355.33mg | 8% | |
| Total Carbs | 21.06g | 7% | |
| Sugars | 9.51g | 38% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 9.11g | 18% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 241mg | 24% | |
| Amount Per 100 g | |||
| Calories | 125.86 Kcal (527 kJ) | ||
| Calories from fat | 76.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.46g | 30% | |
|---|---|---|---|
| Cholesterol | 14.54mg | 11% | |
| Sodium | 162.81mg | 16% | |
| Potassium | 152.99mg | 8% | |
| Total Carbs | 9.07g | 7% | |
| Sugars | 4.09g | 38% | |
| Dietary Fiber | 0.91g | 8% | |
| Protein | 3.92g | 18% | |
| Vitamin C | 0.6mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 5% | |
| Calcium | 103.8mg | 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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