• 1/2 cup unsalted butter, melted
• 1 lb. canned creamed corn
• 1 lb. canned whole kernel corn, half of juice drained
• 2 eggs, beaten
• 1-1/2 cups cornbread mix

Preheat oven to 350°F. Combine all ingredients in a bowl and pour into a greased 8x8 inch casserole dish. Bake 35-40 minutes. Serve hot. Scoop out with an ice cream scoop, if desired.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 295, fat 14.2g, 41% calories from fat, cholesterol 78mg, protein 7.8g, carbohydrates 39.0g, fiber 5.3g, sugar 5.9g, sodium 501mg, diet points 6.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 2.5, Lean meat: 0.2, Fat: 2.4, Sugar: 0.0, Very lean meat protein: 0.0

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