Makeover Monterey Jack Corn Bake Recipe

Makeover Monterey Jack Corn Bake Recipe photo by Taste of Home

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Donna Nortman of Camillus, New York knew that this delectable side dish wasn't too healthy for her family, so she asked us to help. We delivered a side dish that is tops on taste and has less than half the fat, saturated fat and cholesterol than Donna's original recipe. — Taste of Home's Test Kitchen

This recipe is:

Healthy

Diabetic Friendly

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Makeover Monterey Jack Corn Bake Recipe

Prep: 10 min. Bake: 30 min.

Yield: 6 Servings

10 30 40

Ingredients

1 egg
2 egg whites
1-1/2 cups (12 ounces) reduced-fat sour cream
2-3/4 cups fresh or frozen corn, thawed
1/2 cup soft bread crumbs
2 ounces Monterey Jack cheese, diced
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Directions

In a large bowl, combine the egg, egg whites and sour cream. Add the corn, bread crumbs, Monterey Jack cheese, salt and pepper; mix well.
Pour into a shallow 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; cover and let stand 5 minutes before serving. Yield: 6 servings.

Nutritional Analysis: 2/3 cup equals 225 calories, 11 g fat (7 g saturated fat), 70 mg cholesterol, 409 mg sodium, 20 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat.

Originally published as Makeover Monterey Jack Corn Bake in Light & Tasty April/May 2005, p10