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Ingredientes
- 1/2 c. butter, melted
- 3 lg. Large eggs
- 1 (17 ounce.) can cream style corn
- 1 (16 ounce.) can whole kernel corn, undrained
- 1 (8 ounce.) container ready to use onion dip
- 1/8 teaspoon grnd black pepper
- 1 (8 1/2 ounce.) box corn muffin mix
Direcciones
- Heat oven to 325 degrees. Lightly brush a shallow 2 1/2 qt casserole with some of the butter. In a large bowl, beat Large eggs with a large wooden spoon till foamy. Add in cream style and whole kernel corn, the remaining melted butter, the onion dip, and pepper. Beat till blended. Stir in muffin mix till blended. Pour into prepared dish. Bake 28-30 min or possibly till a pick inserted in center comes out clean. Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 10 servings | |
| Calories 278 | |
| Calories from Fat 156 | 56% |
| Total Fat 17.61g | 22% |
| Saturated Fat 9.43g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 575mg | 24% |
| Potassium 214mg | 6% |
| Total Carbs 26.7g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.17g | 2% |
| Protein 5.74g | 9% |
