Recipe by EARTHLYCHARM
"This is always requested over and over again. I love it and I don't really like corn. My best friend made this once and convinced me to try it, now it's a tradition to make for all holidays."
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1 (15.25 ounce) can
whole kernel corn, drained
1 (15 ounce) can
butter, melted and divided
buttery round crackers (such as Ritz®), crushed and divided
Only made one change, and that was to reduce the amount of sugar by half (actually, I used Truvia). We don't like things really sweet these days, so my instinct told me just to cut it back initially (that's just our taste preference). In my mind, this falls into the "comfort food" category, and it certainly was a splurge nutritionally, but it is tasty, sort of like a corn pudding. It took much longer than 30 minutes to brown, so I'd bump up the temperature next time to 350. Very easy to put together, and we enjoyed it.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Corn Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 179
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