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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 15 |
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I love this recipe because it so simple and a big crowd pleaser! It reheats very well, too! I like to use low-fat or fat-free products whenever possible to shave off unnecessary calories, but feel free to use what you like. Ingredients:
1 (16 ounce) can creamed corn |
1 (16 ounce) can whole kernel corn, drained |
1 (8 1/2 ounce) package jiffy cornbread mix |
2 sticks light margarine, melted |
16 ounces nonfat sour cream |
1 cup nonfat milk |
Directions:
1. Mix all ingredients and let it sit for 10 minutes before baking.
2. Pour in a 9x13 glass pan and bake for 45-55 minutes at 350.
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