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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (168g) Recipe makes 6 servings |
||
| Calories 528 | ||
| Calories from Fat 232 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.8g | 39% | |
| Saturated Fat 12.0g | 59% | |
| Monounsaturated Fat 10.1g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 108mg | 36% | |
| Sodium 1190mg | 49% | |
| Potassium 205mg | 5% | |
| Total Carbohydrate 60.4g | 20% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 0.8g | ||
| Protein 13.9g | 27% | |
Ingredients
- 2 (8 1/2 ounce) boxes Jiffy cornbread mix
- 2 eggs
- 1/3 cup creamed corn
- 1 cup sour cream
- 1/4 teaspoon salt
- 1 teaspoon dill weed (optional)
- 1 cup cheddar cheese
Directions
1
Blend all ingredients until all dry ingredients are blended with liquid. Don't over stir.2
Pour into a nine by thirteen baking dish.3
Bake at 350 degrees for approximately forty five minutes.4
After baking, let cool for five minutes and then cut into squares the size of your choice.
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- Course > Breads > Rolls/Biscuits
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- Main Ingredient > Vegetables > Corn
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
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