Ingredients
2 cups frozen corn1 can (14-3/4 ounces) cream-style corn1 cup reduced-fat sour cream1 package (8-1/2 ounces) corn bread/muffin mix1/2 cup egg substitute2 tablespoons butter, melted
Preparation
In a large bowl, combine all ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until the top and edges are golden brown and a toothpick comes out clean. Serve warm.
