Vegetables Recipe ❘ Egg-Free Sweet Corn Casserole

A side dish so good, there will never be leftovers. Egg-less for those of us with egg allergies.

Ingredients

• 1 (15.25 ounce) can whole kernel corn (such as Del Monte®, drained
• 1 (15 ounce) can cream-style corn (such as Del Monte®)
• 1 (7.5 ounce) package corn bread mix (such as Jiffy®)
• ¼ cup margarine, melted
• 1 (8 ounce) container sour cream

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir whole kernel corn, cream-style corn, and corn bread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into the corn mixture until smooth. Pour into an 8-inch square baking dish.
3. Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.

Nutrition Facts

• calories400.7
• carbohydrateContent53.4 g
• cholesterolContent17.6 mg
• fatContent19.9 g
• fiberContent2.5 g
• proteinContent7.4 g
• saturatedFatContent7.2 g
• sodiumContent1120.6 mg
• sugarContent8.7 g