Directions:
- Heat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.
- Pour batter into greased 8-inch square baking pan. Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.
- To make corn muffins: Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.5 Kcal (1652 kJ) | ||
| Calories from fat | 91.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.13g | 16% | |
|---|---|---|---|
| Cholesterol | 65.51mg | 22% | |
| Sodium | 388.46mg | 16% | |
| Potassium | 87.56mg | 2% | |
| Total Carbs | 71.11g | 24% | |
| Sugars | 5.86g | 23% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 7.63g | 15% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.2mg | 7% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 250.22 Kcal (1048 kJ) | ||
| Calories from fat | 57.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.43g | 16% | |
|---|---|---|---|
| Cholesterol | 41.55mg | 22% | |
| Sodium | 246.38mg | 16% | |
| Potassium | 55.53mg | 2% | |
| Total Carbs | 45.1g | 24% | |
| Sugars | 3.71g | 23% | |
| Dietary Fiber | 2.26g | 14% | |
| Protein | 4.84g | 15% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 7% | |
| Calcium | 39.2mg | 6% | |
* 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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