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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This will be the 12th year I make this dish for Thanksgiving! It is absolutely perfect as is...no substitutions needed. The years that I don't host I make this ahead of time and use a microwavable warmer to transport and hold it until the meal is ready. It is great to not need to use the oven as it is so busy with the holiday!
So this is an oldie but goodie. I have used this dish for about the last 10 yrs or more, and it never fails. Countless people have asked for and used the recipe with great success and complements. There is usually never any left over except for a small glob. The only change I have done in the past is cook the onions prior to adding to the dish, it gives them more flavor and ensures they are cooked. I have also added bacon to the dish to give it a even more comfort food style. In all cases it comes out great.
We have been making this recipe at the holidays for several years now. We also make it when we prepare the Cooking Light meatloaf recipe. It is so easy to make and it is always a hit at gatherings. Our very picky sons both eat it and ask for more. The left overs always disappear. We follow the recipe exactly since our little ones aren't into spicier foods. It has been a keeper for our family!
I tried this out last night in anticipation of making a double batch for a neighborhood open house. It was very good but not outstanding. To be fair, and simply because of what I had on hand, I substituted butter for the margerine, low-fat sour cream for the fat-free, and shallots for the onion. Three small tweaks should improve the flavor - freshly ground pepper, more salt, and lightly saute the onions first so they are not crunchy. My husband said it's a keeper - for many years we've made his mother's high fat/calories version - so if he's happy with this dish I'm sure the neighbors will be too. Plus it's a snap to put together which is a very good thing!
This recipe is so easy and very tasty. It is definitely a comfort food. I also added a pinch of cayenne and crushed red pepper flakes to add a different flavor and bit of a kick. I made it twice during holiday season this year.
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