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Add a photoRaciónes: 6
Ingredientes
- 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)
Direcciones
- 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)
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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% |
