The Girl Who Ate Everything · by Christy Denney★ 4.5 (487)
Corn Casserole
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 8%
CARBS 41G46% OF CAL
2G FIBER10G SUGAR28G OTHER
FAT 21G52% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy corn casserole made with just corn, sour cream, and butter. A simple, comforting side dish popular at holiday meals.
sideamericancasserole🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 (15 ounce) can corn, with liquid
- 1 (15 ounce) can creamed corn, with liquid
- 1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
- 1 cup sour cream
- ½ cup melted butter
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 8%
CARBS 41G46% OF CAL
2G FIBER10G SUGAR28G OTHER
FAT 21G52% OF CAL
12G SAT9G 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
- 50m
- Sodium
- 620mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 194mg
- Calcium
- 80mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 620MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.