Sarah’s Recipe Book
Cornbread Casserole
8 servings
doses5 minutes
tempo ativo1 hour
tempo totalIngredientes
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
Instruções
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.
Informação Nutricional
Tamanho da Dose
-
Calorias
336
Gordura Total
20.7 g
Gordura Saturada
11.1 g
Gordura Insaturada
-
Gordura Trans
0 g
Colesterol
87.8 mg
Sódio
457.2 mg
Carboidratos Totais
32.1 g
Fibra Alimentar
2.7 g
Açúcares Totais
4.6 g
Proteína
6.7 g
8 servings
doses5 minutes
tempo ativo1 hour
tempo total