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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Altered slightly from 7/8-09 issue of WW Mag. I used soy buttermilk, but you could use regular if that's your bag. Ingredients:
2 cups fresh corn kernels |
14 1/2 ounces cream-style corn |
8 1/2 ounces corn muffin mix |
15 tablespoons soymilk |
1 tablespoon lemon juice |
2 tablespoons light butter, melted |
fresh ground pepper |
Directions:
1. Preheat oven to 400F
2. Spray a 9x13 baking dish with nonstick spray.
3. Mix soy milk and lemon juice together to form a soy buttermilk and let sit for ten minutes then.
4. Mix all ingredients in a large bowl.
5. Pour batter into prepared baking dish.
6. Bake until golden and a toothpick inserted in center comes out clean, about 40 minute
7. 3pts.
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