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Triple-Corn Spoon Bread


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


Servings 1


Step 1

Preheat oven to 350º.

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 350º for 1 hour or until pudding is set and lightly browned.

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