Monday, April 13, 2009
This recipe was the hit of Easter dinner! My picture doesn't do it justice, you should really look at Elizabeth's blog to get a better idea of how amazing this stuff is. I assumed it would be good, but I didn't think it would be THAT good. But oooooh it was. I doubled the recipe and it almost all disappeared. I can't wait to make this again!
1/4 cup egg substitute or 1 egg
1/4 cup butter, melted
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1 (8 3/4-ounce) can no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) carton fat free sour cream
Preheat oven to 350°.
Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish ( or 9x13 if you double it) coated with cooking spray.
Bake at 350° for 45 minutes or until set.
Use a spoon to stir and mash the bread until it is the consistency of mashed potatoes (you could slice it and serve it like corn bread but I think it is better all mashed up).