Directions:
- Heat oven to 325°F Lightly brush a 2 1/2 quart casserole dish with some butter.
- In a large bowl, beat eggs and then add the two corns.
- Add the remaining butter, onion dip and pepper.
- Beat well until blended.
- Pour the mixture in the greased pan.
- In another bowl make the corn muffin mix according to the directions and then pour over the corn mixture or you may blend it into the corn mixture, whichever is preferred.
- Bake for 45 minutes to an hour; until pick comes out clean.
- You can also leave out the onion dip if you don't have it and add a little minced onion.
- It doesn't taste as good, but it isn't bad by all means!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.14 Kcal (436 kJ) | ||
| Calories from fat | 88.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.83g | 15% | |
|---|---|---|---|
| Cholesterol | 68.99mg | 23% | |
| Sodium | 66.03mg | 3% | |
| Potassium | 29.32mg | 1% | |
| Total Carbs | 2.23g | 1% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 2.24g | 4% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 12.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 331.31 Kcal (1387 kJ) | ||
| Calories from fat | 281.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.26g | 15% | |
|---|---|---|---|
| Cholesterol | 219.48mg | 23% | |
| Sodium | 210.06mg | 3% | |
| Potassium | 93.29mg | 1% | |
| Total Carbs | 7.08g | 1% | |
| Sugars | 0.74g | 1% | |
| Dietary Fiber | 0.49g | 1% | |
| Protein | 7.11g | 4% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.3mg | 3% | |
| Iron | 1.1mg | 2% | |
| 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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