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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This warm and comforting side dish is fluffy, cheesy and stick-to-your-ribs good! Try it with everyday meals, but it'll be a hit at family gatherings, too. Sherry Thompson â Seneca, SC Ingredients:
3 eggs |
1 cup (8 ounces) reduced-fat sour cream |
3/4 cup fat-free milk |
1 can (11 ounces) mexicorn, drained |
1 cup yellow cornmeal |
3/4 cup shredded sharp cheddar cheese |
1 small onion, chopped |
3 tablespoons butter, melted |
1 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. In a large bowl, whisk the eggs, sour cream and milk until smooth. Stir in the remaining ingredients. Pour into a 2-qt. round baking dish coated with cooking spray.
2. Bake, uncovered, at 400° for 50-60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 6 servings.
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