Wednesday, December 22, 2010

Baked Corn Casserole

1 cup flour
3/4 cup cornmeal
1/2 cup sugar
3 tsp. Baking Powder
2 Tbsp. cornstarch
1 cup almond milk
1 8-oz. tub Tofutti Better Than Sour Cream
2 Tbsp. oil
1 15-oz. can corn, or 1 1/2 cups fresh or frozen corn
3 14-oz. cans cream-style corn

Preheat oven to 375 degrees. In a large mixing bowl, combine dry ingredients. Add almond milk, Tofutti Better Than Sour Cream, and oil. Mix well for 1 to 2 minutes. Add corn and mix another minute. Spray a 3-quart baking dish with a nonstick cooking spray. Pour mixture into dish. Cover the top with aluminum foil and bake for 30minutes. Top should be golden in color. Serve hot.

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.