Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories210.8 kcal (11%)
Total Fat13.8 g (20%)
Carbs18.7 g (7%)
Sugars6 g (7%)
Protein4.7 g (9%)
Sodium246.8 mg (12%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
Instructions
Step 1
Preheat oven to 350°F. -- Convection oven to 300°F.
Step 2
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.
Step 3
CCP: Check condition of all cans prior to opening. Do not use if product is questionable.
Step 4
1. Combine creamed corn, dry cornbread mix, melted margarine, and sour cream; pour into steam table pans sprayed with nonstick cooking spray.
Step 5
2. Bake 40 - 45 minutes or until desired internal temperature is reached.
Step 6
CCP: Final internal cooking temperature 165°F for < 1 second.
Step 7
CCP: Maintain holding 135°F or above.
Step 8
3. Remove from oven; add shredded cheese; return to oven 5 - 10 minutes, or until cheese is melted.
Step 9
Serve # 8 dip per portion.
Step 10
CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours.
Step 11
Separate into shallow pans as needed for proper cooling. Cover, label and date.
Step 12
CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours.
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