Baked Corn in Sour Cream

Kitchen Tested
  • Yield 6 to 8 servings

This low-fat dish is so creamy and luxurious that eating healthy is a pleasure.


2 tablespoons (1/4 stick) light stick margarine
2 tablespoons chopped onion
2 tablespoons all-purpose flour
1 cup nonfat sour cream
2 (16-ounce) packages frozen whole kernel corn
2 tablespoons finely chopped celery
2 ounces Canadian bacon, chopped (optional)
2 tablespoons chopped parsley


  1. Preheat the oven to 350F.
  2. In a large pot, melt margarine over medium heat and saute onion until tender. Blend in flour. Gradually stir in sour cream. Add corn and celery, stirring until heated through. Add bacon.
  3. Pour into a 2-quart baking dish coated with nonstick cooking spray.  Top with parsley and bake 30 to 45 minutes or until mixture is bubbly.



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