Triple Corn Spoon Bread
By sjhelling
Triple-Corn Spoon Bread has become a big favorite at our holiday table and is a wonderful comfort food for any time of year. We opt for the “no-salt” version for health reasons. Enjoy!
Rate this recipe
5/5
(2 Votes)
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Ingredients
- 1 cup fat-free sour cream -- (used reduced fat)
- 3 tablespoons stick margarine -- melted
- 1 large egg
- 1/2 cup chopped onion
- 1 can no-salt-added whole-kernel corn -- (15.25-ounce) undrained
- 1 can no-salt-added cream-style corn -- (14 3/4-ounce)
- 1 package corn muffin mix -- (8 1/2-ounce)
- Cooking spray
Details
Preparation
Step 1
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.
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