Prepare cornbread according to package directions. In a lightly greased 9 x 13 inch baking dish, pour half of batter. In a medium bowl, combine the creamed corn and the frozen corn and pour over batter. Top with chilies and cheese. Spread remaining corn bread batter over top. Bake 30 minutes or until golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (117g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 86 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 11.1mg||3 %|
|Sodium 712.4mg||25 %|
|Potassium 195.3mg||5 %|
|Total Carbohydrate 42.7g||13 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 38.8g|
|Protein 7.1g||10 %|
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: 281
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!