Easy Corn Pudding
TOTAL TIME: Prep: 5 min. Bake: 40 min.
YIELD: 12 servings.
A package of cornbread mix and a few other convenience items make this moist side dish a breeze to toss together. Bake up a pan the next time you're serving chili. It's also an excellent contribution to take to a potluck dinner. —Maurine Roehm, Terre Haute, Indiana.
Ingredients
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2 cups frozen corn
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1 can (14-3/4 ounces) cream-style corn
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1 cup reduced-fat sour cream
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1 package (8-1/2 ounces) cornbread/muffin mix
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1/2 cup egg substitute
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2 tablespoons butter, melted
Directions
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1.
In a large bowl, combine all ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until the top and edges are golden brown and a toothpick comes out clean. Serve warm.
Nutrition Facts
1 serving: 183 calories, 7g fat, 12mg cholesterol, 375mg sodium, 27g carbohydrate, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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