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Triple-Corn Spoon Bread

Triple-Corn Spoon Bread

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

Cooking Light NOVEMBER 1997

  • Yield: 8 servings

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 30%
  • Fat: 8.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.9g
  • Protein: 6.2g
  • Carbohydrate: 39.3g
  • Fiber: 1.6g
  • Cholesterol: 28mg
  • Iron: 1.2mg
  • Sodium: 322mg
  • Calcium: 15mg
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Triple-Corn Spoon Bread recipe

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