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Birds Eye Mckenzie's White Creamed Corn, 20 Oz - 20 OZ
Silver queen style. www.birdseye.com. SmartLabel: Scan for more food information or or call 1-888-327-9060 Questions or comments, visit us at www.birdseye.com or call 1-888-327-9060.
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Calories | 110.0kcal | (-) | ||||
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Total Fat | 0.5g | 1% | ||||
Saturated Fat | 0.0g | 0% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 0.0mg | 0% | ||||
Sodium | 260.0mg | 11% | ||||
Potassium | 140.0mg | 2% | ||||
Total Carbohydrate | 24.0g | 9% | ||||
Dietary Fiber | 1.0g | 4% | ||||
Total Sugars | 9.0g | (-) | ||||
Added Sugars | 7.0g | 14% | ||||
Protein | 2.0g | (-) | ||||
Calcium | 0.0mg | 0% | ||||
Iron | 0.0mg | 0% |
Cooking Directions: Run frozen creamed corn under warm water for about 30 seconds to loosen wrapper from creamed corn. Make a diagonal slit in package with knife and remove creamed corn. Microwave: Slip creamed corn into microwaveable casserole dish; cover and cook on high 8 to 10 minutes (Microwave ovens vary. Adjust cooking times as needed), stirring halfway through cooking time, until creamed corn reaches a minimum temperature of 165 degrees F. Serve immediately. Stovetop: Double Boiler: Slip creamed corn into top of double boiler. Place over boiling water. Cover and cook over medium heat for 23 to 25 minutes, stirring occasionally, until creamed corn reaches a minimum temperature of 165 degrees F. Avoid overcooking. Serve immediately. Saucepan: Slip creamed corn into 2-quart saucepan; cover and cook slowly over low heat for 20 to 22 minutes, stirring occasionally, until creamed corn reaches a minimum temperature of 165 degrees F. Serve immediately. Cook thoroughly. Do not thaw. Keep frozen.
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