Shortcut Sweet Corn Cake

Name: Shortcut Sweet Corn Cake
Yield: 4 servings
Ingredients: 2 (7 1/2 ounce) packages corn muffin mix (the mix with water variety, I used Martha White); 1/2 cup water; 1/2 cup butter, melted; 2 (14 3/4 ounce) cans creamed corn

Vegetarian Dairy

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Ingredients

2 (7 1/2 ounce) packages corn muffin mix (the mix with water variety, I used Martha White) ⓘ
1/2 cup water ⓘ
1/2 cup butter, melted ⓘ
2 (14 3/4 ounce) cans creamed corn ⓘ

Instructions

Mix all ingredients together in a bowl.
Pour into a greased 13 x 9 in pan.
Bake at 400 degrees for 20 to 25 minutes or until toothpick comes out clean.
Serve warm with butter on top.

Nutrition & Diet Analysis (per serving)

386 kcal 19% DV

Protein Fat Carbs

Macronutrients

Protein 3.8g 8% DV

Total Fat 28.3g 36% DV

Carbs 38.8g 14% DV

Fiber 21.4g 76% DV

Sugar 5.1g 10% DV

Electrolytes

Sodium 206.5mg 9% DV

Potassium 39.3mg 1% DV

Cholesterol 75.5mg 25% DV

Vitamins & Minerals

Vitamin A 5.8mcg 1% DV

Vitamin C 0mg

Calcium 27.3mg 2% DV

Iron 1.3mg 7% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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