Rating: 4.5 stars
37 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

This moist, sweet-savory side dish is a cross between corn bread and corn pudding. You can use 1 1/2 cups fresh corn kernels in place of the canned corn, if you prefer.

Recipe by Cooking Light September 2004


Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

9 servings (serving size: about 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean.

Nutrition Facts

247 calories; calories from fat 31%; fat 8.4g; saturated fat 3.7g; mono fat 2.7g; poly fat 0.7g; protein 8.6g; carbohydrates 36.7g; fiber 1.9g; cholesterol 31mg; iron 1.3mg; sodium 629mg; calcium 72mg.