lisalewis@firstplace
November 30th, 2006, 09:20 AM
Serves: 8
Exchanges: 1/2 meat, 1 1/2 bread, 1 fat
Ingredients:
1/4 cup reduced calorie butter, softened
1 cup nonfat plain yogurt
1 egg
1 can (16 oz) whole kernel corn, drained
1 can (16 oz) cream style corn, undrained
1 package (9 oz) corn muffin mix
1 cup grated 2% Cheddar cheese
Preparation:
In large bowl, mix together butter, sour cream and egg. Stir in cans of corn and corn muffin mix. Spoon mixture into buttered 2-quart casserole dish. Bake in preheated 375-degree oven, 45 minutes. Add cheese; stir well. Cook additional 15 minutes, or until dish is slightly puffed.
Exchanges: 1/2 meat, 1 1/2 bread, 1 fat
Ingredients:
1/4 cup reduced calorie butter, softened
1 cup nonfat plain yogurt
1 egg
1 can (16 oz) whole kernel corn, drained
1 can (16 oz) cream style corn, undrained
1 package (9 oz) corn muffin mix
1 cup grated 2% Cheddar cheese
Preparation:
In large bowl, mix together butter, sour cream and egg. Stir in cans of corn and corn muffin mix. Spoon mixture into buttered 2-quart casserole dish. Bake in preheated 375-degree oven, 45 minutes. Add cheese; stir well. Cook additional 15 minutes, or until dish is slightly puffed.