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.
|Serving Size: 1 Serving (200g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 160 (58%)|
|Amt Per Serving||% DV|
|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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