Crazy for Crust · by Dorothy Kern★ 5.0 (9)
Easy Corn Casserole Recipe
NUTRITION · PER SERVING50M COOK
CAL 8%·PRO 6%
CARBS 28G68% OF CAL
2G FIBER4G ADDED3G INTRINSIC19G OTHER7G TOTAL SUGAR
FAT 5G29% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter corn casserole combining fresh or canned corn with cream and buttermilk, baked until golden. It balances creamed corn texture with muffin-like qualities, making it a comforting vegetable side dish.
sideamericancasserole🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 12-ounce bag (340g) frozen corn kernels (, thawed)
- 1 (14.75 ounce) can cream-style corn
- 1 (8.5 ounce) box corn muffin mix ((i.e. Jiffy))
- 1 cup buttermilk
- 2 tablespoons vegetable oil
At a glance
PER SERVING · TIME 50M
CAL 8%·PRO 6%
CARBS 28G68% OF CAL
2G FIBER4G ADDED3G INTRINSIC19G OTHER7G TOTAL SUGAR
FAT 5G29% OF CAL
2G SAT4G 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
- 40m
- Sodium
- 288mg
- Total sugar
- 7g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 160mg
- Calcium
- 58mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.