Spend with Pennies · by Holly Nilsson★ 5.0 (330)
Corn Casserole
NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 12%
CARBS 38G42% OF CAL
2G FIBER0G ADDED0G INTRINSIC26G OTHER10G TOTAL SUGAR
FAT 23G55% OF CAL
12G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, soft corn casserole with a lightly crisp top. Simple stir-and-bake side dish perfect for holidays and weeknight dinners.
sideamericancasserole🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 tablespoons salted butter (melted)
- 2 large eggs
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- 2 cups corn kernels (canned or frozen, drained and/or thawed)
- 1 (15 ounce) can creamed corn
- 1 cup sour cream
At a glance
PER SERVING · TIME 55M
CAL 18%·PRO 12%
CARBS 38G42% OF CAL
2G FIBER0G ADDED0G INTRINSIC26G OTHER10G TOTAL SUGAR
FAT 23G55% 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
- 10m
- Cook
- 45m
- Sodium
- 609mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 89mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.