172 lines
6 KiB
HTML
172 lines
6 KiB
HTML
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<h1>Corn Casserole</h1>
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<h2 id="ingredients" tabindex="-1">
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Ingredients
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</h2>
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<ul>
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<li>1 can of corn drained</li>
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<li>1 can of creamed corn</li>
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<li>1 stick melted butter 1/2 cup</li>
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<li>1 box of Jiffy Corn Muffin mix</li>
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<li>1 cup sour cream</li>
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</ul>
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<h2 id="instructions" tabindex="-1">
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Instructions
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<ol>
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<li>Preheat the oven to 350 degrees.</li>
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<li>
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In a bowl, mix all of the ingredients together in order, then pour
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into a greased 8"x8" baking pan.
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</li>
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<li>Cook uncovered for 45-50 minutes or until lightly browned.</li>
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</ol>
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<h2 id="notes" tabindex="-1">
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<a class="header-anchor" href="#notes" aria-hidden="true"></a> Notes
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</h2>
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<p>
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Vegan substitutions: almond milk instead of sour cream, vegetable butter
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or neutral oil instead of butter. Made this way, the result will be less
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bready but still excellent. Increase cooking time slightly.
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</p>
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<p>
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Doubling: if the pan size makes the uncooked mix more than about an inch
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deep, you will need extra cooking time. Cover it with foil and cook
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another 20 minutes or so.
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</p>
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<h2 id="nutrition-information" tabindex="-1">
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Nutrition Information
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</h2>
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<p>
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Makes 15.5 100g servings. Each serving: <strong>Calories</strong>: 167g
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(8%), <strong>Protein</strong>: 2.82g (5%), <strong>Total Fat</strong>:
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9.35g (19%), Cholesterol: 31g, Saturated Fat: 5.2g, Trans Fat: 0.24g,
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<strong>Carbohydrates</strong>: 20g (8%), Dietary Fiber: 1.1g (4%),
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Sugars: 2.05g, <strong>Calcium</strong>: 36mg (4%),
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<strong>Iron</strong>: 0.6mg (3%), <strong>Potassium</strong>: 137mg
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(3%), <strong>Sodium</strong>: 346mg (23%)
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