Triple-Corn Spoon Bread

Name: Triple-Corn Spoon Bread
Ingredients: 1 cup fat-free sour cream; 3 tablespoons stick margarine, melted; 1 large egg; 1/2 cup chopped onion; 1 (15.25-ounce) can no-salt-added whole-kernel corn, undrained; 1 (14 3/4-ounce) can no-salt-added cream-style corn; 1 (8 1/2-ounce) package corn muffin mix; Cooking spray

8 ingredients

4 steps

Ingredients

1 cup fat-free sour cream
3 tablespoons stick margarine, melted
1 large egg
1/2 cup chopped onion
1 (15.25-ounce) can no-salt-added whole-kernel corn, undrained
1 (14 3/4-ounce) can no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
Cooking spray

Directions

1

Preheat oven to 350°.
2

Combine first 3 ingredients in a large bowl; stir well with a whisk. Stir in onion, corns, and muffin mix. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 1 hour or until pudding is set and lightly browned.
3

Cooking Light
4

NOVEMBER 1997