Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8.5 oz) box Hy-Vee corn muffin mix | ||
| 1 (16 oz) bag Hy-Vee frozen cut golden corn | ||
| 1 1 (15 oz) can Hy-Vee creamed corn | ||
| ¼ c. diced Peppadew peppers | ||
| 1 Hy-Vee large egg, beaten | ||
| 1 c. Hy-Vee sour cream | ||
| ½ c. Hy-Vee butter, melted | ||
| ¾ c. Hy-Vee shredded cheddar cheese | ||
| Additional corn, Peppadew peppers and sliced green onions, for garnish |
Directions
- Preheat oven to 350 degrees. Spray an 8-inch-square casserole dish with non-stick cooking spray.
- In a large bowl, combine muffin mix, frozen corn, creamed corn, Peppadew peppers, egg, sour cream, butter and cheese. Pour into prepared dish.
- Bake, uncovered, until top is browned, 55 to 60 minutes.
- Garnish with corn kernels, Peppadew peppers and sliced green onions, if desired.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 75mg
- Sodium: 420mg
- Total Carbohydrates: 37g
- Protein: 8g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 4%
0%
Iron 6%
0%
Calcium 15%
Recipe Source:
Hy-Vee weekly ad from the week of November 16, 2016