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    Corn Casserole


    Source of Recipe


    Taste of Home Magazine

    List of Ingredients




    2 cups frozen corn
    1 can (14-3/4 oz) cream-style corn
    1 cup reduced-fat sour cream
    1 pkg (8-1/2 oz) corn bread/muffin mix
    1/2 cup egg substitute
    2 tbs butter, melted

    Recipe



    In large bowl, combine all ingredients. Pour into a 13x9 baking dish coated with non-stick spray. Bake, uncovered, at 350 for 40-45 minutes or until the top and edges are golden brown and toothpick comes out clean. Serve warm.

    Servings: 12
    WW Points: 4 each

    Diabetic Exchanges: 2 starch, 1/2 fat
 

 

 

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