Creamed corn, whole kernel corn, and cornbread mix give this side dish a hearty, harvest flavor.
Prep Time: 10 min. | Total Time: 50 min. | Makes: 12 servings.
1 can (15-1/2 oz.) whole kernel corn, drained
1 can (15 oz.) cream-style corn
1 pkg. (8-1/2 oz.) corn muffin mix
1 cup BREAKSTONE'S Sour Cream
1/4 cup (1/2 stick) butter or margarine, melted
HEAT oven to 375°F.
MIX all ingredients until well blended.
POUR into 13x9-inch baking dish sprayed with cooking spray.
BAKE 35 to 40 min. or until golden brown.
Prepare using BREAKSTONE'S Reduced Fat Sour Cream
Prepare as directed, adding 1/4 cup each finely chopped red peppers and green onions to batter before pouring into baking dish.
Prepare batter as directed; pour into 9-inch square baking dish. Bake at 375°F for 55 min. to 1 hour or until golden brown. Cut into 9 squares. Makes 9 servings.
Serve with additional butter.
Nutrition Information Per Serving: 220 calories, 11g total fat, 6g saturated fat, 80mg cholesterol, 380mg sodium, 27g carbohydrate, 1g dietary fiber, 9g sugars, 5g protein, 8%DV vitamin A, 6%DV vitamin C, 6%DV calcium, 6%DV iron.