Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 1/2 c. butter, melted
- 1 can creamed corn
- 1 can kernel corn
- 1 pkg. Jiffy corn muffin mix
- 1 c. lowfat sour cream
- 4 large eggs (add in one at a time)
Инструкции
- Pour some in a 2-quart casserole to grease sides and bottom of dish and return balance of butter to pan.
- Add in balance of butter and mix well. Bake at 350 degrees, for one hour. Test with knife. Don't overbake. Leftover corn spoon bread can be reheated in foil.(Levittown)
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 235 | 69% |
| Total Fat 26.73g | 33% |
| Saturated Fat 15.24g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 416mg | 17% |
| Potassium 293mg | 8% |
| Total Carbs 22.56g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.27g | 4% |
| Protein 7.41g | 12% |
