Directions:
- Heat oven to 375. Spray 12x8-inch (2 quart) glass baking dish with nonstick cooking spray.
- In large bowl, combine butter, sour cream and eggs; mix until well blended. Add cream corn, shoe peg corn, Mexicorn and corn muffin mix; stir just until moistened. Pour into sprayed baking dish.
- Bake at 375 for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.75 Kcal (388 kJ) | ||
| Calories from fat | 80.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.91g | 14% | |
|---|---|---|---|
| Cholesterol | 49.91mg | 17% | |
| Sodium | 41.32mg | 2% | |
| Potassium | 23.66mg | 1% | |
| Total Carbs | 2.19g | 1% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 324.26 Kcal (1358 kJ) | ||
| Calories from fat | 280.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.13g | 14% | |
|---|---|---|---|
| Cholesterol | 174.47mg | 17% | |
| Sodium | 144.47mg | 2% | |
| Potassium | 82.71mg | 1% | |
| Total Carbs | 7.65g | 1% | |
| Sugars | 0.54g | 1% | |
| Dietary Fiber | 0.35g | 0% | |
| Protein | 4.98g | 3% | |
| Vitamin C | 0.9mg | 0% | |
| Vitamin A | 0.3mg | 3% | |
| Iron | 0.7mg | 1% | |
| Calcium | 40.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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