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Triple-Corn Spoon Bread

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.