Ingredients
12
12 servings
- •2 (11 ounce) cans whole kernel corn
- •1 (11 ounce) can cream-style corn
- •1 (10 ounce) can diced tomatoes with green chile peppers
- •1 (8.5 ounce) package dry corn muffin mix
- •1 (8 ounce) container sour cream
- •1 cup shredded Cheddar cheese
- •1 small onion, diced
- •1 large egg
- •2 teaspoons salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
- Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
- Bake in the preheated oven until firm in the center, about 50 minutes.
Nutritional Facts
Per 12 servings
- Calories: 226
- Carbohydrate: 26g
- Fat: 11g
- Fiber: 3g
- Protein: 7g
- Sugar: 2g
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