Do you suffer from indigestion, gas or stomach aches?
Well, believe it or not, you can cut your risks of one or all three ailments
by eating more corn.

Corn? Yes, although it gets a bad rap as a high starchy food, it contains B vitamins,
(like inositol), and this B vitamin speeds the intestinal motility and revs the production
of digestion by up to 25%.

And if you grow tire of eating corn on the cob or corn as a side dish, buy up some
corn from your local grocery store or Farmers’ market and use it to make the delicious
casserole dish listed below.

The casserole:
Bacon-Kissed Creamy Corn Casserole!
As the weather gets colder, many of us will be making all kinds of soups, stews and
casseroles.
Ingredients:
8 oz. of thin sliced bacon, chopped
8 ears of corn
4 eggs
1/2 cup of buttermilk
1/2 tsp. of paprika
1 bunch of scallions
1/2 cup of shredded sharp cheddar cheese
To make:
In a skillet over medium-high heat cook the bacon for 8 to 10 mins,
or until crisp, stirring often. Remove to paper towel lined plate; and save
1 Tbs. of bacon grease.
In a large pot over high heat, bring 6 qts. of salted water to a boil; add
ears of corn and cook for 5 mins. Drain. Once cool, slice the kernels off the cobs.
Heat the oven to 375*F. Coat a large casserole dish with the bacon fat.
In a large bowl, whisk the eggs, buttermilk, and paprika. Add corn, scallions,
cheese and bacon. Season to taste with salt and pepper. Pour into the casserole
dish. Bake for 30 mins. or until set and golden brown. Garnish with parsley or basil
leaves, if desired.
Calories per serving- 280, Prot-12g. Carbs-19g.
And one last tip: You can double the ingredients and make 2 casseroles,
and place one in the freezer for 3 months.

Sources:
* Best Ever Casseroles, Available on Amazon.com
* A Taste of Home, Ultimate Casserole Magazine
* University of Maryland, Research Dept.

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Thank-You!