Triple-Corn Spoon Bread

This moist, slightly sweet dish is a cross between corn bread dressing and creamed corn.

Yield: 8 servings

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

Preparation

Preheat oven to 350°.

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.

Nutritional Information

Calories:

262 (30% from fat)

Fat:

8.6g (sat 2.2g,mono 3g,poly 2.9g)

Protein:

6.2g

Carbohydrate:

39.3g

Fiber:

1.6g

Cholesterol:

28mg

Iron:

1.2mg

Sodium:

322mg

Calcium:

15mg