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


Recipe Summary test

30 mins
1 hr 40 mins


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

1/3 cup
133 calories; protein 4.1g; carbohydrates 21.6g; dietary fiber 1.1g; sugars 2.3g; fat 3.9g; saturated fat 1.4g; cholesterol 6.9mg; vitamin a iu 460IU; vitamin c 15.1mg; folate 29.5mcg; calcium 57.4mg; iron 0.7mg; magnesium 13.4mg; potassium 146.7mg; sodium 154.9mg.