Triple-Corn Spoon Bread

corn-bread.jpeg

Although this recipe was in the November 1997 issue of Cooking Light, I didn’t discover it until recently when I had purchased the Holiday Cookbook from Cooking Light. This was so incredibly easy to make and was absolutely delicious. I would definitely consider this comfort food and a perfect side dish. I did not use margarine for this recipe, instead using Land O Lakes Fresh Buttery Taste Spread. Definitely consider making this easy side dish for any meal or bringing to a potluck. Enjoy!

Overall rating: 4.5 stars

Triple-Corn Spoon Bread

From Cooking Light
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
Cooking spray

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.

Yield: 8 servings

CALORIES 262 (30% from fat); FAT 8.6g (sat 2.2g,mono 3g,poly 2.9g); PROTEIN 6.2g; CHOLESTEROL 28mg; CALCIUM 15mg; SODIUM 322mg; FIBER 1.6g; IRON 1.2mg; CARBOHYDRATE 39.3g

Cooking Light, NOVEMBER 1997

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