Cornbread Casserole

• portions: 8 servings
• temps actif: 5 minutes
• temps total: 1 hour

Ingrédients

2 large eggs

1 cup (230g) sour cream

1/2 cup (112g) unsalted butter, melted

2 tbsp (26g) sugar

1/4 tsp salt

8 ½ ounce package cornbread mix (I use Jiffy)

15 oz can whole corn kernels, drained

15 oz can creamed corn

Instructions

Preheat oven to 350°F (180°C). Spray a 9-inch square baking dish with nonstick spray. Set aside.

In a large bowl, combine the eggs, sour cream, butter, sugar and salt and whisk until well combined.

Add the cornbread mix, whole corn kernels and creamed corn and stir together until combined.

Pour the mixture into the prepared baking dish and bake for 55-60 minutes, or until the top and edges are lightly brown. If it seems a little jiggly in the middle, that’s fine.

Remove casserole from oven and serve warm.

Nutrition

• Calories: 336
• Lipides Totaux: 20.7 g
• Lipides Saturés: 11.1 g
• Acides Gras Trans: 0 g
• Cholestérol: 87.8 mg
• Sodium: 457.2 mg
• Glucides Totaux: 32.1 g
• Fibres Diététiques: 2.7 g
• Sucres Totaux: 4.6 g
• Protéines: 6.7 g