Makes 9 servingsCalories 170 Prep Time 5 minutesTotal Time 50 minutesMade with Splenda® Original Sweetener
Ingredients
2 large eggs
1 cup light sour cream
1 cup Splenda® Granulated Sweetener
¾ cup canned no salt added whole kernel corn, drained
1 (14.75 ounce) can no salt added cream style corn
4 tablespoons butter or vegetable oil spread of choice, melted and slightly cooled
¾ cup all-purpose flour
1 teaspoon baking powder
Nutrition Info Per Serving
Serving Size: 1 slice (1/9 casserole)
Calories
170
Total Fat
7g
Saturated Fat
3.5g
Cholesterol
50mg
Sodium
160mg
Total Carbs
22g
Dietary Fiber
1g
Sugars
3g
Added Sugars
0g
Protein
4g
Instructions
Preheat oven to 400°
In a medium bowl, whisk eggs. Stir in sour cream, Splenda Sweetener, corn, and creamed corn. Continue to whisk while adding butter. Stir in flour and baking powder.
Spray an 8×8 pan with nonstick cooking spray and pour batter into pan. Alternatively, pour into a medium-sized skillet sprayed with nonstick cooking spray. Smooth out on top with a spatula.
Bake for 40-45 minutes, until cooked through. If corn casserole starts to get too browned on top, cover with foil and continue baking until finished.
Remove from oven, let cool slightly and serve warm!
Note
Add shredded cheddar cheese on top at the end for a twist. Return to oven and bake until cheese is bubbly.
Frozen corn kernels may be used in place of canned.
