Triple-Corn Spoon Bread

Ingredients

  • 1 (8 1/2-ounce) package corn muffin mix
  • ½ cup chopped onion
  • 1 (15.25-ounce) can no-salt-added whole-kernel corn, undrained
  • 1 cup fat-free sour cream
  • Cooking spray
  • 1 cup fat-free sour cream
  • 3 tablespoons stick margarine, melted
  • + 2 more ingredients
    • 1 large egg
    • 1 (14 3/4-ounce) can no-salt-added cream-style corn

Preheat oven to 350°. Combine first 3 ingredients in a large bowl; stir well with a whisk. Stir in onion, corns, and muffin mix. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 1 hour or until pudding is set and lightly browned.

View full recipe at My Recipes

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