Triple-Corn Spoon Bread

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This moist, slightly sweet dish is a cross between corn bread dressing and creamed corn.
8 servings


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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


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.

Created date

November 1997

Nutritional Information

Calories 262
Caloriesfromfat 30 %
Fat 8.6 g
Satfat 2.2 g
Monofat 3 g
Polyfat 2.9 g
Protein 6.2 g
Carbohydrate 39.3 g
Fiber 1.6 g
Cholesterol 28 mg
Iron 1.2 mg
Sodium 322 mg
Calcium 15 mg