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.

Diabetic Living Magazine
Source: 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

132.8 calories; protein 4.1g 8% DV; carbohydrates 21.6g 7% DV; exchange other carbs 1.5; dietary fiber 1.1g 4% DV; sugars 2.3g; fat 3.9g 6% DV; saturated fat 1.4g 7% DV; cholesterol 6.9mg 2% DV; vitamin a iu 460IU 9% DV; vitamin c 15.1mg 25% DV; folate 29.5mcg 7% DV; calcium 57.4mg 6% DV; iron 0.7mg 4% DV; magnesium 13.4mg 5% DV; potassium 146.7mg 4% DV; sodium 154.9mg 6% DV.