Corn Bake

Corn Bake

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From: Diabetic Living Magazine

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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 1 (15.25 ounce) can no-salt added whole kernel corn, drained
  • 1 (14.75 ounce) can no-salt-added cream-style corn
  • 1 (8.5 ounce) package corn muffin mix
  • ⅓ cup egg substitute
  • 1 (8 ounce) carton light dairy sour cream
  • ½ cup reduced-fat shredded sharp Cheddar cheese (2 ounces)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°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.
  2. 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.
  3. 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 information

  • Serving size: ⅓ cup
  • Per serving: 133 calories; 4 g fat(1 g sat); 1 g fiber; 22 g carbohydrates; 4 g protein; 30 mcg folate; 7 mg cholesterol; 2 g sugars; 460 IU vitamin A; 15 mg vitamin C; 57 mg calcium; 1 mg iron; 155 mg sodium; 147 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings:

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