This easy side dish casserole is bursting with triple the corn--whole kernel corn, cream-style corn, and corn muffin mix. Serve it alongside ribs at your next backyard barbecue. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a large skillet with cooking spray. Heat over medium heat. Cook onion and bell pepper in the hot skillet until tender. Cool slightly. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.

  • Meanwhile, combine corn kernels, cream-style corn, corn muffin mix, and egg substitute in a large bowl. Stir in the cooled vegetables. Transfer the mixture to the prepared baking dish.

  • Combine sour cream and Cheddar in a small bowl. Spoon in small mounds over the corn mixture. Bake in preheated oven for about 1 hour or until set. Let stand for 10 minutes before serving.

Nutrition Facts

133 calories; 3.9 g total fat; 1.4 g saturated fat; 7 mg cholesterol; 155 mg sodium. 147 mg potassium; 21.6 g carbohydrates; 1.1 g fiber; 2 g sugar; 4.1 g protein; 460 IU vitamin a iu; 15 mg vitamin c; 30 mcg folate; 57 mg calcium; 1 mg iron; 13 mg magnesium;