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Makeover Monterey Jack Corn Bake Recipe
Makeover Monterey Jack Corn Bake Recipe photo by Taste of Home

Makeover Monterey Jack Corn Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Makeover Monterey Jack Corn Bake in Light & Tasty April/May 2005, p10

Nutritional Facts

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.

Reviews for Makeover Monterey Jack Corn Bake

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Reviewed Dec. 9, 2009

I added 1 small chopped onion and 1/2 tsp. garlic powder.

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