Serves 6-8
1 – 14.75 oz. can corn, drained
1 – 14.75 oz. can creamed corn
2 extra large eggs, beaten
1 – 8 oz. package corn muffin mix
1/2 cup butter or margarine, melted (1 stick)
1/2 cup light sour cream
1/2 cup low-fat ricotta cheese
1/2 teaspoon salt
freshly ground pepper, to taste
1 cup cheddar cheese, grated
Pre-heat oven to 350 degrees. Spray 9 x 13″ casserole or baking pan with cooking spray. In a medium bowl, mix all ingredients together except for cheese. Pour into pan and bake for 25-30 minutes. Sprinkle cheese on top and bake 10-15 minutes more or until butter knife inserted in the middle comes out clean.
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