Recipe Details
Ingredients
-
1(15.25 ounce) canwhole kernel corn
-
1(14.75 ounce) cancream-style corn
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½cupsour cream
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1cupbutter or margarine, melted
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2eggs
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1(12 ounce) packagecorn muffin mix
Cooking Directions
-
Preheat oven to 350 degrees F (175 degrees C).
-
Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9×13 inch baking pan.
-
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe11 | |
| Calories360 | |
| % Daily Value * | |
| Total Fat 23g |
30% |
| Saturated Fat 13g |
65% |
| Cholesterol 84mg |
28% |
| Sodium 852mg |
37% |
| Total Carbohydrate 35g |
13% |
| Dietary Fiber 1g |
5% |
| Total Sugars 6g |
|
| Protein 6g |
|
| Vitamin C 2mg |
11% |
| Calcium 96mg |
7% |
| Iron 1mg |
8% |
| Potassium 135mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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