This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Easy Bisquick Corn Pie
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- #99217
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon vegetable oil
2 1/2 cups fresh corn kernels
1/2 teaspoon salt
1 can (10.75 ounce size) cream of mushroom soup
1/2 cup milk
Topping
1 cup milk
1 egg
3/4 cup bisquick or other baking mix
directions
Preheat oven to 425 degrees F.
At the stove, place a large heavy oven-proof skillet (cast iron works great) over medium-high heat. When warm, pour in oil and add the cut-off corn. Sprinkle with salt and saute for 5 minutes, stirring occasionally.
Add the soup and the milk, stirring well to mix the thickened soup into the corn, heating for about 30 seconds. Turn off the heat.
In a separate medium-sized bowl, stir together the topping ingredients and pour on top of the corn/soup mixture. Place into the oven and bake for 15 to 17 minutes, until top is firm and golden brown.
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nutrition data
217 calories, 10 grams fat, 29 grams carbohydrates, 7 grams protein per serving.
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