Easy Corn Souffle Directions:
- Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish with olive oil spray.
- In a large mixing bowl, combine the whole kernel corn, light creamed corn, fat-free sour cream, and a light spray of olive oil. Mix until well incorporated.
- Stir in the corn muffin mix and beaten eggs until just combined. If adding cheese, fold in the shredded reduced-fat cheddar cheese at this stage.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the center is set. Test with a toothpick; if it comes out clean, it’s done!
- Allow the dish to cool for about 10 minutes before serving.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Whole kernel corn (1 can, 15.25 oz): 3 points
- Light creamed corn (1 can, 14.75 oz): 3 points
- Fat-free sour cream (1 cup): 2 points
- Olive oil spray: 0 points
- Corn muffin mix (1 package, 8.5 oz): 10 points
- Eggs (2 large): 0 points
- Shredded reduced-fat cheddar cheese (1/2 cup): 3 points
Total Points: 21
Servings: 6
Points Per Serving: 3.50
Nutrition Information: Calories: 205
Fat: 10g
Protein: 6g
Carbohydrates: 25g
Sugar: 5g
Sodium: 360mg
I await your comments! Enjoy!
