Escalloped Corn |
Course : Vegetables
Serves: 4 |
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Ingredients:
3/4 cup butter-softened |
8 ounces sour cream |
2 large eggs beaten |
1 can cream corn |
1 can whole kernel corn -- do not drain |
1 package corn muffin mix (Jiffy or Betty Crocker). |
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Preparation / Directions:
Mix together all ingredients and pour into 2 1/2 quart casserole dish. Bake
at 350 for 1 hour. DELICIOUS!
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Nutritional Information:
486 Calories (kcal); 48g Total Fat; (86% calories from fat); 7g Protein; 10g Carbohydrate; 101mg Cholesterol; 121mg Sodium |
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