Directions:
- In a large skillet, saute mushrooms and peppers in oil until tender. Remove and set aside.
- In food processor, combine 2 cups whole kernel corn, cream cheese, cornmeal and sugar; cover and process until smooth. In large bowl, combine the eggs, 1-1/2 cups shredded Gruyere cheese, cream-style corn, cream and salt. Stir in processed corn mixture, reserved mushroom mixture and remaining corn until well blended.
- Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted near the center comes out clean. Yield: 13 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 501.75 Kcal (2101 kJ) | ||
| Calories from fat | 285.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.7g | 49% | |
|---|---|---|---|
| Cholesterol | 161.72mg | 54% | |
| Sodium | 871.02mg | 36% | |
| Potassium | 219.67mg | 5% | |
| Total Carbs | 35.43g | 12% | |
| Sugars | 10.64g | 43% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 19.77g | 40% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 27.1mg | 151% | |
| Calcium | 348.5mg | 35% | |
| Amount Per 100 g | |||
| Calories | 241.94 Kcal (1013 kJ) | ||
| Calories from fat | 137.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.28g | 49% | |
|---|---|---|---|
| Cholesterol | 77.98mg | 54% | |
| Sodium | 420mg | 36% | |
| Potassium | 105.92mg | 5% | |
| Total Carbs | 17.09g | 12% | |
| Sugars | 5.13g | 43% | |
| Dietary Fiber | 0.82g | 7% | |
| Protein | 9.53g | 40% | |
| Vitamin C | 2.7mg | 9% | |
| Iron | 13.1mg | 151% | |
| Calcium | 168.1mg | 35% | |
* 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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