Ingredients
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1 (8 ounce) package corn bread muffin mix
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⅓ cup milk
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1 egg, lightly beaten
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1 (8 ounce) can canned cream corn
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½ cup white sugar
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
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Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan.
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Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.
Nutrition Facts (per serving)
131 | Calories |
3g | Fat |
26g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 131 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 1g | 4% |
Cholesterol 20mg | 7% |
Sodium 165mg | 7% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 1g | 2% |
Total Sugars 13g | |
Protein 2g | 5% |
Vitamin C 1mg | 1% |
Calcium 35mg | 3% |
Iron 1mg | 4% |
Potassium 64mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.