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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (188g) Recipe makes 8 servings |
||
| Calories 383 | ||
| Calories from Fat 209 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.3g | 35% | |
| Saturated Fat 12.6g | 62% | |
| Monounsaturated Fat 7.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 97mg | 32% | |
| Sodium 590mg | 24% | |
| Potassium 301mg | 8% | |
| Total Carbohydrate 40.3g | 13% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 9.3g | ||
| Protein 7.2g | 14% | |
Indian Cornbread
By: Summerwine
Nov 20, 2007
A simple and different dish. A great side dish for Thanksgiving as it's a combination of bread and a corn side dish. It does cut into portions but is moist and tender using harvesty ingredients. I hope you give it a go.
SERVES 8 -10
Ingredients
- 1 (14 ounce) can creamed corn
- 1 (14 ounce) can whole corn, drained
- 2 eggs, beaten
- 1 (8 ounce) container sour cream
- 1/2 cup butter, melted
- 1 (8 ounce) box Jiffy corn muffin mix
Directions
1
Preheat oven to 350°F.2
Mix all ingredients together and put in a buttered casserole dish.3
Bake uncovered at 350F for 40-45 minutes.
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- Course > Breads > Quick Breads
- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven
- Preparation > Presentation > Served Hot
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Seasonal > Fall
- Occasion > To Go... > Potluck
- Dietary > Vegetarian
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