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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (162g) Recipe makes 10 servings |
||
| Calories 350 | ||
| Calories from Fat 199 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.1g | 34% | |
| Saturated Fat 12.3g | 61% | |
| Monounsaturated Fat 6.9g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 89mg | 29% | |
| Sodium 669mg | 27% | |
| Potassium 224mg | 6% | |
| Total Carbohydrate 32.5g | 10% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 2.6g | ||
| Protein 8.3g | 16% | |
Ingredients
- 2 eggs
- 1 (14 ounce) can creamed corn
- 1 (14 ounce) can whole kernel corn (undrained)
- 1 cup sour cream
- 1 (8 ounce) package Jiffy cornbread mix
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
Directions
1
Beat eggs slightly.2
Add sour cream, butter and corn.3
Fold in dry Jiffy corn mix.4
Put in baking disk (I used a 9 x 7).5
Sprinkle cheese on top.6
Bake at 350 for 45-60 minutes.7
Make sure center comes out clean.8
Another rendition is to mix in the cheese-- this was very good since it spread the cheese throughout the corn.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Occasion > Everyday
Featured Reviews for This Recipe
From: dmac085
On Jun 22, 2009
Loved this! The only thing I did was to add pepper and 2 T of honey to the batter. I used an extra sharp white and yellow cheddar mixed into the batter. This would definitely be great with a breakfast spread too. I salted my serving and found that the added salt was great with the sweetness--sort of like salt on watermelon:lol: A keeper as posted
Thanks!
From: Nat's Eats
On Dec 28, 2008
I thought of giving this recipe a 4 but I'm giving it a 5 because of the multiple requests for the recipe I received after serving it at Christmas. It wasn't my favorite but everyone else seemed to love it. I agree with other reviews, you can get away with half the butter. I doubled the recipe and there simply was not a need for all that butter. EXTREMELY easy to make.
From: MI Mitten
On Jan 13, 2005
This is fantastic! I've made this at least 3 times since Thanksgiving. It is so easy and tastes great. My brother thought it was great too and surprised me by asking for the recipe. It was a great side to liver and onions dinner. Note: So far I have left off the cheese, but I'm sure it only adds to its goodness. I have substituted french onion dip for the sour cream in at least one rendition also when feeding a few more people I have added an extra can of whole kernel corn (drained) along with the amount of corn called for in the recipe and it turn out well. Yum! Definitely keeper!
From: crys loves to cook
On Mar 17, 2006
I have been trying to remember how to make this for a while. I just never remembered the sourcream. I have used your recipe a few times since I found it and I have to admit that around my friends and family this is now MY corn casserole. I even have a request to make it tomorrow! I love this recipe especially with the cheese. Thank you.
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