Now, this is not the healthiest side dish by far, but it can be lightened a bit and still be delicious!! The usual recipes call for more corn, but I don't like that much in mine. It also usually calls for more sour cream and twice the butter, and no egg, thereby the slightly lightened!
1 8.75oz can of whole sweet corn, drained
1 8.75oz can of creamed corn
1/2 stick unsalted butter, melted
1 egg, beaten
4oz fat free sour cream
1 package Jiffy corn muffin mix (Yes, I used premade. It was faster.)
Preheat your oven to 400*f.
Combine both of the cans of corn with the butter, sour cream, and egg. Add in the corn muffin mix, and combine well. Pour into a baking dish, I used a glass square, and bake for 20-30 minutes, or until golden brown. Remove and allow to cool before cutting. Hope you enjoy!
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