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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (277g) Recipe makes 6 servings |
||
| Calories 553 | ||
| Calories from Fat 287 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.9g | 49% | |
| Saturated Fat 17.0g | 85% | |
| Monounsaturated Fat 10.4g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 129mg | 43% | |
| Sodium 1129mg | 47% | |
| Potassium 393mg | 11% | |
| Total Carbohydrate 61.8g | 20% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 13.7g | ||
| Protein 10.1g | 20% | |
Different Than Everyone Else's Scalloped Corn
Recipe #321966 |
55 min |
10 min prep |
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By: fishywitch
Aug 28, 2008
Do not remember where this came from, but it's really good. This is easily doubled and baked in a 13x9 pan.
SERVES 6
Ingredients
- 16 1/4 ounces whole kernel corn
- 16 1/4 ounces cream-style corn
- 8 ounces sour cream
- 1/2 cup butter, melted
- 2 eggs, slightly beaten
- 9 1/2 ounces Jiffy corn muffin mix
Directions
1
Combine corn and sour cream, mixing until blended.2
Mix in butter and eggs.3
Add corn muffin mix and stir until combined.4
Pour into a greased two-quart baking dish and bake at 350 degrees until top is golden brown and knife inserted in middle comes out clean. (40-45 mins).
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- Course > Side Dishes
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- Preparation > Time to Make > < 60 mins
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