Recipe Details
Ingredients
-
1(15 ounce) canwhole kernel corn, drained
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1(15 ounce) cancream-style corn
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1(8.5 ounce) packagecorn muffin mix
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1cupsour cream
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½cupunsalted butter, melted
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¼cupdiced pickled jalapeno pepper slices
-
1pinchsalt
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
-
Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeño peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories376 | |
| % Daily Value * | |
| Total Fat 22g |
28% |
| Saturated Fat 12g |
61% |
| Cholesterol 44mg |
15% |
| Sodium 834mg |
36% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 4g |
14% |
| Total Sugars 4g |
|
| Protein 6g |
11% |
| Vitamin C 4mg |
4% |
| Calcium 59mg |
5% |
| Iron 1mg |
8% |
| Potassium 237mg |
5% |
* 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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