Preheat oven to 375 F. Mix butter, sour cream and egg together. Stir in both cans of corn. Blend in dry muffin mix. Spoon into well-greased or Pam sprayed large casserole dish. Mixture puffs up quite a bit while baking so use a larger dish than you think it needs. Bake 1 hour until puffed up and crisp on top. NOTES : Very good. Posted to EAT-L Digest by SAS890@AOL.COM on Nov 27, 1997
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 6|
|Calories from Fat: 376 (64%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 109.1mg||34 %|
|Sodium 383.5mg||13 %|
|Potassium 379.6mg||10 %|
|Total Carbohydrate 50.7g||15 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 47.3g|
|Protein 8.6g||12 %|
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Calories per serving: 590
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