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

Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

262 calories; calories from fat 30%; fat 8.6g; saturated fat 2.2g; mono fat 3g; poly fat 2.9g; protein 6.2g; carbohydrates 39.3g; fiber 1.6g; cholesterol 28mg; iron 1.2mg; sodium 322mg; calcium 15mg.