Baked Corn in Sour Cream

  • Yield: 6 to 8 servings


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

Nutritional Info *per serving

  • Calories 160
  • Fat 2.1g
  • Saturated Fat .4g
  • Cholesterol 7mg
  • Sodium 169mg