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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A package of corn bread mix and a few other convenience items make this moist side dish a breeze to toss together. Bake up a pan the next time you're serving chili. It's also an excellent contribution to take to a potluck dinner, suggests Maurine Roehm of Terre Haute, Indiana. Ingredients:
2 cups frozen corn |
1 can (14-3/4 ounces) cream-style corn |
1 cup (8 ounces) reduced-fat sour cream |
1 package (8-1/2 ounces) corn bread/muffin mix |
1/2 cup egg substitute |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, combine all ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until the top and edges are golden brown and a toothpick comes out clean. Serve warm. Yield: 12 servings.
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