This moist, slightly sweet dish is a cross between corn bread dressing and creamed corn.
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
How to Make It
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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