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Ingredientes
- 1 15 ounce can corn, liquid removed
- 1 15 ounce can cream style corn
- 1 (8 ounce) carton lowfat sour cream
- 1 egg
- 1 pkg. (8.5 ounce) Jiffy corn muffin mix
- 1 onion, minced
- salt
- pepper
- dry parsley
Direcciones
- Put together all ingredients and stir together. Use salt, pepper and parsley, to taste.Bake in a greased 8 x 8 inch casserole dish in a preheated 350°F oven for 45 min.
- Makes about 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 317 | |
| Calories from Fat 116 | 37% |
| Total Fat 13.1g | 16% |
| Saturated Fat 5.85g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 738mg | 31% |
| Potassium 315mg | 9% |
| Total Carbs 46.32g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.19g | 4% |
| Protein 7.57g | 12% |
