Mexican Corn Casserole Recipe
Servings: 10
Ingredients
- 4 Large eggs, beaten
- 3/4 c. veg. oil
- 1 can creamed corn
- 1 can corn (undrained)
- 1 c. grated Cheddar cheese
- 4 ounce. minced green chilies
- 1 pkg. Jiffy corn muffin mix
Directions
- Stir all ingredients together. Pour into a baking dish and bakes at 350 degrees for 50 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 10 servings | |
| Calories 287 | |
| Calories from Fat 205 | 71% |
| Total Fat 23.19g | 29% |
| Saturated Fat 4.7g | 19% |
| Trans Fat 0.42g | |
| Cholesterol 97mg | 32% |
| Sodium 381mg | 16% |
| Potassium 157mg | 4% |
| Total Carbs 15.18g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.68g | 2% |
| Protein 7.47g | 12% |
