I found a recipe in the latest Weight Watchers magazine for a Corn Bake. I thought I'd try it since hubby likes all things corn. It turns out it's delicious. It kind of tastes like escalloped corn, but not as rich.
It was so easy to mix up and bake. Try it some night - we served it with both grilled pork and grilled chicken.
2 cups fresh (or frozen) corn
1 (14 3/4oz) can cream-style corn
1 (8 1/2oz) box corn muffin mix
1 cup low-fat buttermilk (or skim milk)
2 T light butter, melted
Preheat oven to 400 degrees. Spray a 9x13 pan with nonstick spray.
Mix ingredients together in a bowl. Pour the batter into the prepared baking dish. Bake until golden, about 40 minutes.