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Ingredients55 m servings 275
Original recipe yields 12 servings (1 9x13-inch casserole)
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine whole kernel corn plus liquid with cream-style corn in a large bowl; gently mix until combined. Stir in cream cheese and butter. Add cornbread mix, stir until incorporated. Mix in cauliflower until just blended. Transfer mixture to a 9x13-inch casserole and sprinkle with sugar.
- Bake in the preheated oven until lightly browned, about 30 minutes. Let cool for 10 minutes before serving.
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Per Serving: 275 calories; 17.1 28.4 4.5 41 534 Full nutrition
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