Easy Corn Pudding

Total Time Prep: 5 min. Bake: 40 min.
Yield 12 servings
Test Kitchen Approved
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

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

Directions

  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.

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.
Recipe Creator

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