Corn Casserole
Source: Mom
1. Preheat oven to 350 degrees,
2. Melt butter and put in 9x13 baking dish.
3. Add wholecorn, creamed corn and sour cream.
4. Mix together well.
5. Sprinkle corn bread mix over corn and stir together.
6. Bake on center shelf 350° for 50 minutes until top is golden brown and crusty and knife come out clean.
Unbaked:
Prepare the casserole up to one day in advance, cover tightly with plastic wrap, and then allow it to sit in the refrigerator up to 24 hours before baking. This is actually a recommende technique to allow for the best melding of the flavors. When you're ready to bake it, unwrap and allow to sit on the counter for 30 minutes (so that the baking dish can return to room temperature) and then bake.
Pre-baked:
Feel free to go ahead and bake prepared casserole up to two days ahead. Let the casserole fully cool and then cover tightly with plastic and store in the refrigerator.
Re-heat:
Warm in 300 degree oven 10-20 minutes or until warmed through.
You can also make it thicker in a 8x8 casserole.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 193 | ||
Calories from Fat: 189 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 13.3g | 67 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 57.4mg | 18 % | |
Sodium 139.5mg | 5 % | |
Potassium 34.7mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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