Preheat oven to 425 degrees. Spray a 2 quart baking dish lightly with oil. In a large mixing bowl, combine the butter and niblets and creamed corn. Stir in the sour cream, muffin mix, and eggs. Stir until well combined. Pour mixture into prepared dish and bake until light golden brown on top, 30-35 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (127g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 132 (71%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||20 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.2mg||12 %|
|Sodium 214.3mg||7 %|
|Potassium 158.2mg||4 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 12.6g|
|Protein 2.8g||4 %|
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: 187
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!