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Mexican Corn Casserole Recipe
Course
Main
Cuisine
Mexican
Cook Time
50
minutes
Total Time
50
minutes
Servings
8
Calories
191
kcal
Author
Maureen
Ingredients
1
box Jiffy cornbread mix
8 ounces
1
can creamed corn
not drained (15 ounces)
1
can whole kernel corn
drained (15 ounces)
1
cup
sour cream
1/2
cup
salsa
1/2
cup
melted butter
1/2-1
cup
shredded cheddar cheese
Instructions
Preheat oven to 425 degrees.
Combine all ingredients except the cheese and mix well.
Pour the mixture into a greased 8 X 8 casserole dish, and cook uncovered for 45 minutes.
Sprinkle with cheese and bake an additional 5 minutes or until cheese melts.
Enjoy!!
Nutrition
Calories:
191
kcal
|
Carbohydrates:
2
g
|
Protein:
3
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Cholesterol:
53
mg
|
Sodium:
284
mg
|
Potassium:
94
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
682
IU
|
Vitamin C:
1
mg
|
Calcium:
91
mg
|
Iron:
1
mg