Recipe Details
Ingredients
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1(15 ounce) cancream-style corn
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1(8 ounce) containersour cream
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¼cupbutter, melted
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2largeeggs, beaten
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1(15.25 ounce) canwhole kernel corn, drained
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1 ½cupsshredded Cheddar cheese
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½cupchopped onion
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1(4 ounce) candiced green chiles, drained
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1(8.5 ounce) packagedry corn muffin mix
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
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Mix cream-style corn, sour cream, melted butter, and eggs together in a large bowl until well combined. Stir in whole-kernel corn, Cheddar, onion, and chiles. Stir in corn muffin mix until just moistened.
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Bake in the preheated oven for until a knife inserted in the center comes out clean and the top is golden, about 75 minutes. Let stand for 5 minutes before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories325 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 10g |
51% |
| Cholesterol 41mg |
14% |
| Sodium 930mg |
40% |
| Total Carbohydrate 35g |
13% |
| Dietary Fiber 2g |
6% |
| Protein 9g |
18% |
| Vitamin C 11mg |
12% |
| Calcium 211mg |
16% |
| Iron 1mg |
7% |
| Potassium 206mg |
4% |
* 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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