A big hit for Thanksgiving 2008.
Melt shortening and butter in a microwaveable 9x9 baking pan on low.
Add the egg, sour cream and jiffy corn bread; whisk until mixed.
Add cans of corn; whisk again to mix.
Bake at 350 for 45-60 minutes.
Use some of the liquid from kernel corn if needed for extra moisture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 274 | ||
Calories from Fat: 160 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 68.5mg | 21 % | |
Sodium 571.5mg | 20 % | |
Potassium 276.3mg | 7 % | |
Total Carbohydrate 29.4g | 9 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 27.3g | ||
Protein 4.4g | 6 % | |
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: 274
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