Triple Corn Pudding


  • 2 T margarine or butter, melted
  • ¾ c fat-free sour cream
  • 1 large egg
  • ½ c chopped onion
  • 1 (15 1/4-ounce) can corn, drained
  • 1 (15 1/4-ounce) can cream-style corn
  • 1 (8 1/2-ounce) box corn muffin mix

Preheat oven to 350F. In a large bowl, mix together the margarine, sour cream and egg until blended. Stir in the onion, corn, cream-style corn and muffin mix, mixing well. Pour into a 9-inch square casserole dish coated with nonstick cooking spray. Bake for 45 minutes to 1 hour or until mixtur...

View full recipe at Relish


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