6 servingsPrep Time
1 (15.25 ounce) can: whole kernel corn, with liquid
1 (14.75 ounce) can: cream style corn
1 cup: small uncooked seashell pasta
1/2 cup: butter, cut into pieces
1 cup: cubed processed cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.
Calories: 407 kcal
Carbohydrates: 41.8 g
Cholesterol: 64 mg
Fat: 24.1 g
Fiber: 2.8 g
Protein: 11.1 g
Sodium: 890 mgYield
8 to 10 servingsPrep Time
2: eggs, beaten
1 (15 ounce) can: cream-style corn
1 (8 ounce) container: sour cream
1/4 cup: butter, melted
1 (15.25 ounce) can: whole kernel corn, drained
1 1/2 cups: shredded Cheddar cheese
1/2 cup: chopped onion
1 (4 ounce) can: diced green chilies, drained
1 (8.5 ounce) package: dry corn muffin mix
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
Calories: 378 kcal
Carbohydrates: 39.3 g
Cholesterol: 92 mg
Fat: 21.1 g
Fiber: 2 g
Protein: 11.5 g
Sodium: 1047 mg