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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (399g) Recipe makes 4 servings |
||
| Calories 792 | ||
| Calories from Fat 422 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 47.0g | 72% | |
| Saturated Fat 25.3g | 126% | |
| Monounsaturated Fat 15.1g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 194mg | 64% | |
| Sodium 1585mg | 66% | |
| Potassium 565mg | 16% | |
| Total Carbohydrate 86.1g | 28% | |
| Dietary Fiber 7.5g | 30% | |
| Sugars 6.7g | ||
| Protein 14.4g | 28% | |
Ingredients
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 1 (14 3/4 ounce) can creamed corn
- 1/2 cup butter, melted
- 2 eggs, beaten
- 8 ounces sour cream
- 1 (8 1/2 ounce) box Jiffy cornbread mix
Directions
1
Mix all together and place into a greased 2 quart casserole dish.2
Bake at 350 degrees for 50 to 55 minutes.
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