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Serves: 4
Total Calories: 1,481.546

1/4 cup onion chopped
2 tablespoons butter or margarine
2 carrots large, shredded (about 1 1/4 cups)
2 eggs large
2 tablespoons milk
1 (8 1/2-ounce) can corn whole kernel corn, drained
1 (8 1/2-ounce) can cream style corn
1 tablespoon parsley dried
1/8 teaspoon black pepper
1 (8 1/2-ounce) package corn bread and muffin mix
1/2 cup French bread torn day-old (optional)*

Preheat oven to 350°. Generously grease a 2-quart baking dish or spray with non-stick coating.

In a medium skillet, sauté onion in butter 1 minute. Add carrots and sauté 1 minute longer set aside.

In a medium bowl with a wire whisk, beat eggs and milk. Stir in corn, cream-style corn, sautéed vegetables, parsley, and pepper. Stir in corn muffin mix and bread just until moistened. Pour into baking dish, smoothing top.

Bake 35 to 40 minutes or until golden brown and top is set.


*If adding French bread to mixture, use 3 tablespoons milk instead of 2 tablespoons.

Nutritional Facts:

Serves: 4
Total Calories: 1,481.546
Calories from Fat: 358.567

More Recipes from the All-Occasion Appetizers Cookbook:
Buttered Cinnamon Apples
Corn Spoonbread
Fried Peppers And Zucchini
Ginger-Glazed Squash
Mushrooms
Onions
Pumpkin Casserole
Radishes
Tomatoes