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Add a photoServings: 12
Ingredients
- 16 ounce Corn, whole kernel, canned, liquid removed
- 16 ounce Corn, cream-style
- 1 pkt Jiffy corn muffin mix
- 2 whl Large eggs, well beaten
- 1 sm Onion, finely minced
- 2 Tbsp. Green pepper, minced
- 1/2 c. Margarine
- 1 pt Lowfat sour cream, softened to spread
- 2 c. Cheddar cheese, mild, grated
Directions
- Put both cans of corn in large bowl. Add in Jiffy Corn Muffin mix and well beaten Large eggs. Mix well, heat butter with onion and green pepper and saute/fry till onion & pepper are almost done. Add in to corn mix and mix well. Put in well greased casserole or possibly 9x12 glass pan. Spread top with lowfat sour cream, put cheese on top, sprinkle with paprika. Bake at 350 for 40 min. After removing from oven, cover with lid for a few min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 12 servings | |
| Calories 283 | |
| Calories from Fat 208 | 73% |
| Total Fat 23.63g | 30% |
| Saturated Fat 10.8g | 43% |
| Trans Fat 1.41g | |
| Cholesterol 78mg | 26% |
| Sodium 378mg | 16% |
| Potassium 186mg | 5% |
| Total Carbs 11.51g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.43g | 2% |
| Protein 8.48g | 14% |
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