I haven't tried this yet, but I think it will be a great substitute for my usual scalloped corn that I make for the holidays. Sounds delicious!
15 servings/2 points each
1 (15 1/4 oz) can whole kernal corn
1 (14 3/4 oz) can cream corn
1 (6 serving size) box corn muffin mix
1/2 c. FF margaraine, softened
1 c. FF sour cream
1. Preheat oven to 350 degrees
2. Spray 9x13 pan w/cooking spray
3. Stir all ingredients until mixed
4. Spread into pan & bake for 35-40 minutes, or until top is golden brown
From Dawn Hall's "Busy People's Low-fat Cookbook"