Triple-Corn Spoon Bread – Thanksgiving Super Sides

Triple-Corn Spoon Bread is always a big hit at our holiday table and is powerful comfort food for any time. The first time I had the dish was at one of my friend’s dinner parties.  My husband loved it so much, I had to leave with the recipe.  Since then, I have added it to my Thanksgiving menu.  I opt for regular corn not the “no-salt” version and give up the health benefit for what I feel is more flavor.  My bad, but I am not too worried about my sodium intake  on Thanksgiving anyway.  Here’s hoping you try it and enjoy.

Triple-Corn Spoon Bread

Cooking Light Get 2 RISK-FREE ISSUES!

Ingredients

  • 1 cup fat-free sour cream
  • 3 tablespoons stick margarine, melted
  • 1 large egg
  • 1/2 cup chopped onion
  • 1 (15.25-ounce) can no-salt-added whole-kernel corn, undrained
  • 1 (14 3/4-ounce) can no-salt-added cream-style corn
  • 1 (8 1/2-ounce) package corn muffin mix
  • Cooking spray

Preparation
Preheat oven to 350°.

  • Combine first 3 ingredients in a large bowl; stir well with a whisk.
  • Stir in onion, corns, and muffin mix.
  • Pour into an 8-inch square baking dish coated with cooking spray.
  • Bake at 350° for 1 hour or until pudding is set and lightly browned.

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