House of Nash Eats · by Amy Nash★ 4.9 (56)
Corn Casserole
NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 9%
CARBS 40G45% OF CAL
3G FIBER10G SUGAR28G OTHER
FAT 21G53% OF CAL
12G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet and savory corn casserole with a texture between cornbread and pudding. A comforting holiday or weeknight side dish.
sideamericancasserole🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 15 ounces creamed corn
- 15 ounces corn kernels, drained
- 8.5 ounces Jiffy corn muffin mix, (1 box)
- 1/2 cup butter, (melted)
- 1 cup sour cream
- 2 eggs, (optional)
- 1 cup freshly grated cheddar cheese, (optional)
At a glance
PER SERVING · TIME 55M
CAL 18%·PRO 9%
CARBS 40G45% OF CAL
3G FIBER10G SUGAR28G OTHER
FAT 21G53% OF CAL
12G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 50m
- Sodium
- 507mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 233mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 507MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.