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Yield
10 Servings
Prep Time
25 min
Cook Time
60 min
Total Time
85 min
Ingredients
No-Stick Cooking Spray
4 slices bacon
1 cup diced onion
1 cup diced celery
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
2 (8 1/2 oz.) cans cream-style corn
1 cup sour cream
1/2 cup butter, cut into small pieces
3 large eggs, lightly beaten
2 tablespoons minced fresh parsley
1 tablespoon poultry seasoning or dried sage leaves
1/2 teaspoon coarsely ground black pepper
Instructions
Heat oven to 350°F. Spray 13 x 9 x 2-inch or 2-quart baking dish with no-stick cooking spray; set aside.
Cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
Reserve 2 tablespoons bacon drippings in skillet. Stir in onion and celery; cook and stir until onions are translucent. Remove from heat. Cool slightly.
Combine cornmeal mix, cream-style corn, sour cream, butter, eggs, parsley, poultry seasoning and pepper until well combined. Stir in onion, celery and crumbled bacon. Pour into prepared dish.
Bake 45 minutes for 13 x 9 x 2-inch pan or about 60 minutes for 2-quart baking dish, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.
Nutrition
Serving Size (1/10 of recipe), Calories 320 (Calories from Fat 150), Total Fat 17g (Saturated Fat 9g, Trans Fat g), Cholesterol 100mg, Sodium 800mg, Total Carbohydrate 36g (Dietary Fiber 3g, Sugars 3g), Protein 7g; Percent Daily Value*: Vitamin A 15%, Vitamin C 8%, Calcium 4%, Iron 10%. *Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
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