Corn Casserole II
Ingredients
- cream-style corn (425 grams)
- whole niblet style corn (311 grams)
- eggs (2 large)
- sour cream (240 grams)
- dry cornbread mix (240 grams)
- unsalted butter (113 grams)
- shredded Cheddar cheese (113 grams)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 x 12 inch casserole dish.
- Combine cream corn, niblet corn, eggs, sour cream, cornbread mix, and butter in a large bowl. Pour into prepared casserole dish.
- Bake in the preheated oven until lightly brown, about 30 minutes.
- Remove from the oven and sprinkle cheese over the top. Return to the oven until the center is firm, about 15 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 852
- fat: 53 g
- sats: 30 g
- carbs: 82 g
- fibre: 4 g
- protein: 19 g
- salt: 1.14 g