2006 Easy Corn Pudding

By boandozzy

1 piece equals 183 calories, 7 g fat (3 g saturated fat), 12 mg cholesterol, 375 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein.

Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Corn Pudding in Light & Tasty October 2005, p42

Ingredients

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

Details

Servings 12
Preparation time 5mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 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. Yield: 12 servings.