Mexican Corn Casserole Recipe

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Nutrition

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Ingredients:

Serving

1 (14 3/4-oz) can no-salt-added cream-style corn
1 (8.5-oz) package corn muffin mix (such as jiffy)
1 (4.5-oz) can chopped green chiles
1/2 cup egg substitute
1/3 cup (1.3 oz) shredded monterey jack cheese with jalapeno peppers
cooking spray

Directions:

Preheat oven to 350°.
Combine first 5 ingredients; stir just until moist. Pour mixture into a 1-quart baking dish coated with cooking spray.
Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	95.43 Kcal (400 kJ)
Calories from fat	25.56 Kcal
		% Daily Value*
Total Fat	2.84g	4%
Cholesterol	87.82mg	29%
Sodium	156.07mg	7%
Potassium	186.63mg	4%
Total Carbs	8.12g	3%
Sugars	4.79g	19%
Dietary Fiber	1.13g	5%
Protein	9.27g	19%
Vitamin C	1.4mg	2%
Iron	0.7mg	4%
Calcium	61.3mg	6%

Amount Per 100 g
Calories	358.91 Kcal (1503 kJ)
Calories from fat	96.14 Kcal
		% Daily Value*
Total Fat	10.68g	4%
Cholesterol	330.31mg	29%
Sodium	587mg	7%
Potassium	701.91mg	4%
Total Carbs	30.54g	3%
Sugars	18.01g	19%
Dietary Fiber	4.27g	5%
Protein	34.87g	19%
Vitamin C	5.4mg	2%
Vitamin A	0.2mg	2%
Iron	2.7mg	4%
Calcium	230.7mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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