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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (381g) Recipe makes 4 servings |
||
| Calories 432 | ||
| Calories from Fat 123 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.7g | 21% | |
| Saturated Fat 5.4g | 26% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 860mg | 35% | |
| Potassium 626mg | 17% | |
| Total Carbohydrate 78.6g | 26% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 10.8g | ||
| Protein 9.7g | 19% | |
Ingredients
- 2 (14 1/2 ounce) cans creamed corn
- 1 (14 1/2 ounce) can corn
- 2 tablespoons butter
- 1 cup cracker, crushed
- 1/2 cup milk
Directions
1
Preheat oven to 350 degrees Fahrenheit.2
Grease an oven-safe ceramic dish or glass casserole dish. (I prefer the ceramic dish because it is deeper and the corn doesn't dry out).3
Mix all ingredients in a large mixing bowl and pour into the baking dish.4
Bake for about 30 to 45 minutes until top is golden brown.
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