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Ingredientes
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Direcciones
- Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
- Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
- Remove from oven and top with Cheddar.
- Return to oven for 5 to 10 minutes, or until cheese is melted.
- Let stand for at least 5 minutes and then serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 8 servings | |
| Calories 384 | |
| Calories from Fat 232 | 60% |
| Total Fat 26.34g | 33% |
| Saturated Fat 15.18g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 613mg | 26% |
| Potassium 242mg | 7% |
| Total Carbs 30.96g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.87g | 3% |
| Protein 8.96g | 14% |
