Easy Corn Pudding

Name: Easy Corn Pudding
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 12 servings.
Ingredients: 2 cups frozen corn; 1 can (14-3/4 ounces) cream-style corn; 1 cup (8 ounces) reduced-fat sour cream; 1 package (8-1/2 ounces) corn bread/muffin mix; 1/2 cup egg substitute; 2 tablespoons butter, melted

A package of corn bread 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," suggests Maurine Roehm of Terre Haute, Indiana.

Ingredients

2 cups frozen corn
1 can (14-3/4 ounces) cream-style corn
1 cup (8 ounces) reduced-fat sour cream
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup egg substitute
2 tablespoons butter, melted

Directions

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 slice: 183 calories, 7g fat (0 saturated fat), 12mg cholesterol, 375mg sodium, 27g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Corn Pudding in Light & Tasty October/November 2005