About
Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
Category: Vegetables
This Recipe Makes: 6 Serving(s)
What you’ll need
2 tbsp. oil (used canola oil in analysis)
1/2 med onion, chopped
3 cup fresh, frozen or drained, canned whole-kernel corn
2 tbsp. all-purpose flour
2 tbsp. cornmeal
1 1/2 cup lactose-free milk (non-fat)
1/4 tsp. salt
1/4 tsp. black pepper (ground)
Instructions
Step 1
Heat oil in a large skillet on medium heat; add onion and cook 5 minutes or until tender. Stir in corn and cook 5 more minutes. Put flour and cornmeal on corn, stir, and cook 1 minute. Stir in milk; salt and pepper; keep stirring and cook 3 more minutes or until thick.
Diabetic Exchanges
Starch: 1
Fat: 1
Carbohydrate: 1/2
