29 lines
No EOL
1.2 KiB
Markdown
29 lines
No EOL
1.2 KiB
Markdown
---
|
|
title: Corn Casserole
|
|
description: An easy sweet cornbread casserole with a vegan variation
|
|
date: 2025-04-24
|
|
---
|
|
|
|
## Ingredients
|
|
|
|
- 1 can of corn drained
|
|
- 1 can of creamed corn
|
|
- 1 stick melted butter 1/2 cup
|
|
- 1 box of Jiffy Corn Muffin mix
|
|
- 1 cup sour cream
|
|
|
|
## Instructions
|
|
|
|
1. Preheat the oven to 350 degrees.
|
|
2. In a bowl, mix all of the ingredients together in order, then pour into a greased 8"x8" baking pan.
|
|
3. Cook uncovered for 45-50 minutes or until lightly browned.
|
|
|
|
## Notes
|
|
|
|
Vegan substitutions: almond milk instead of sour cream, vegetable butter or neutral oil instead of butter. Made this way, the result will be less bready but still excellent. Increase cooking time slightly.
|
|
|
|
Doubling: if the pan size makes the uncooked mix more than about an inch deep, you will need extra cooking time. Cover it with foil and cook another 20 minutes or so.
|
|
|
|
## Nutrition Information
|
|
|
|
Makes 15.5 100g servings. Each serving: **Calories**: 167g (8%), **Protein**: 2.82g (5%), **Total Fat**: 9.35g (19%), Cholesterol: 31g, Saturated Fat: 5.2g, Trans Fat: 0.24g, **Carbohydrates**: 20g (8%), Dietary Fiber: 1.1g (4%), Sugars: 2.05g, **Calcium**: 36mg (4%), **Iron**: 0.6mg (3%), **Potassium**: 137mg (3%), **Sodium**: 346mg (23%) |