Directions:
- Preheat oven to 425 degrees.
- Butter a 13 x 9-inch inch baking dish.
- In medium skillet, saute onion in butter until golden, set aside.
- In medium bowl, mix eggs, and milk until blended.
- Add corn and muffin mix. Mix well.
- Spread cornbread batter into baking dish.
- Spoon sauteed onion over top.
- Spread sour cream over onion.
- Sprinkle with cheese.
- Bake 35 minutes or until puffed and golden.
- Let stand 10 minutes before cutting into squares.
- May be refrigerated or frozen and reheated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1100.54 Kcal (4608 kJ) | ||
| Calories from fat | 530.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.91g | 91% | |
|---|---|---|---|
| Cholesterol | 580.86mg | 194% | |
| Sodium | 192.22mg | 8% | |
| Potassium | 1060.69mg | 23% | |
| Total Carbs | 74.6g | 25% | |
| Sugars | 15.22g | 61% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 70.53g | 141% | |
| Vitamin C | 330.3mg | 550% | |
| Vitamin A | 12.6mg | 419% | |
| Iron | 9.5mg | 53% | |
| Calcium | 700.9mg | 70% | |
| Amount Per 100 g | |||
| Calories | 576.13 Kcal (2412 kJ) | ||
| Calories from fat | 277.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.84g | 91% | |
|---|---|---|---|
| Cholesterol | 304.08mg | 194% | |
| Sodium | 100.63mg | 8% | |
| Potassium | 555.27mg | 23% | |
| Total Carbs | 39.05g | 25% | |
| Sugars | 7.97g | 61% | |
| Dietary Fiber | 2.41g | 18% | |
| Protein | 36.92g | 141% | |
| Vitamin C | 172.9mg | 550% | |
| Vitamin A | 6.6mg | 419% | |
| Iron | 5mg | 53% | |
| Calcium | 366.9mg | 70% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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