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This corn casserole without eggs is so good that there will never be leftovers. It’s perfect for those of us with egg allergies.
Ingredients
- 1 (15.25 ounce) can whole kernel corn (such as Del Monte®, drained
- 1 (15 ounce) can cream-style corn (such as Del Monte®)
- 1 (7.5 ounce) package corn bread mix (such as Jiffy®)
- ¼ cup margarine, melted
- 1 (8 ounce) container sour cream
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Stir whole kernel corn, cream-style corn, and cornbread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into corn mixture until smooth. Pour into an 8-inch square baking dish.
Step 3
Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 401 | |
| % Daily Value * | |
| Total Fat20g | 26% |
| Saturated Fat7g | 36% |
| Cholesterol18mg | 6% |
| Sodium1121mg | 49% |
| Total Carbohydrate53g | 19% |
| Dietary Fiber3g | 9% |
| Total Sugars9g | |
| Protein7g | |
| Vitamin C5mg | 23% |
| Calcium135mg | 10% |
| Iron2mg | 10% |
| Potassium262mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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