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Mexi - Cornbread Casserole
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Mexi - Cornbread Casserole

1 Hour 20 Minutes
1 Hr 20 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
4 Tbsp butter, melted
4 eggs, beaten
1 cup yellow cornmeal
8 oz shredded cheddar cheese
1 can (15 oz.) unsweetened corn kernels + 1/2 cup of their liquid (drain the rest)
1 can (15 oz.) white kidney or cannellini beans, drained
2 cups (16 oz.) low fat sour cream
1 Tbsp sugar (opt.)
1/2 tsp salt
1 cup mild salsa
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Let's Make It
1
Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with nonstick cooking spray.
2
In large bowl, mix together all the ingredients. Put the mixture in the baking dish.
3
Bake uncovered, until firm and lightly browned, about 1 hour. Cut into squares to serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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