Kristine's Kitchen · by Kristine Rosenblatt
Corn Casserole
NUTRITION · PER SERVING70M COOK
CAL 14%·PRO 10%
CARBS 32G45% OF CAL
3G FIBER0G ADDED0G INTRINSIC19G OTHER10G TOTAL SUGAR
FAT 17G53% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet and creamy casserole combining cornmeal, corn, and heavy cream. A quick, easy side dish popular at holiday tables.
sideamericancasserole🥧 baking dish🔥 ovenvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (melted and cooled slightly)
- 1 cup sour cream
- 1 large egg
- 15 ounce can corn (drained)
- 15 ounce can cream-style corn
At a glance
PER SERVING · TIME 70M
CAL 14%·PRO 10%
CARBS 32G45% OF CAL
3G FIBER0G ADDED0G INTRINSIC19G OTHER10G TOTAL SUGAR
FAT 17G53% OF CAL
9G SAT8G 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
- 15m
- Cook
- 55m
- Sodium
- 368mg
- Total sugar
- 10g
- Added sugar
- ≥5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 37mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.