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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (136g) Recipe makes 16 servings |
||
| Calories 368 | ||
| Calories from Fat 190 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.2g | 32% | |
| Saturated Fat 10.9g | 54% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 92mg | 30% | |
| Sodium 900mg | 37% | |
| Potassium 169mg | 4% | |
| Total Carbohydrate 36.4g | 12% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 9.0g | ||
| Protein 9.3g | 18% | |
Ingredients
- 3 (8 ounce) packages cornbread mix (I use Jiffy)
- 1 teaspoon salt
- 1 cup chopped green onion
- 3 tablespoons chopped fresh cilantro
- 1 cup sour cream
- 3 tablespoons jalapenos (chopped)
- 1 cup cottage cheese
- 3/4 cup butter
- 4 eggs
- 4 ounces shredded cheddar cheese
- 1 (16 ounce) package corn mixed with chopped peppers (red and green)
Directions
1
Heat oven to 400.2
Grease 13x9x2 inch pan.3
In large bowl,combine all ingredients, mix well. Spread in pan.4
Bake at 400 for 30-40 minutes or until toothpick comes out clean and top is golden brown.5
16-18 servings.
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