Mix cream-style corn, whole kernel corn, muffin mix (dry), butter and eggs. Pour into baking dish.
3
Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.
4
During last 5 minutes of baking, cook beans and salsa in 1-quart saucepan over medium heat, stirring occasionally, until hot. Cut casserole into squares. Top with bean sauce; sprinkle with cilantro. Serve immediately.
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To make Triple-Corn Squares with Chicken Sauce, omit the black beans, increase salsa to 3/4 cup and heat 1 1/2 cups diced cooked chicken or turkey with the salsa in step 4.
Create a vegetarian buffet with the corn squares and trimmings. Offer a choice of sauces such as bean sauce, cheese sauce and salsas. Add condiments such as sliced olives, chopped green onions, chopped tomatoes and shredded cheeses.
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Nutrition Facts
Serving Size:1 Serving
Calories
430
Calories from Fat
155
Total Fat
17 g
Saturated Fat
8 g
Cholesterol
100 mg
Sodium
940 mg
Potassium
520 mg
Total Carbohydrate
62 g
Dietary Fiber
7 g
Protein
14 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
6%
6%
Calcium
14%
14%
Iron
20%
20%
Exchanges:
4 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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