Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 (8 oz.) container light sour cream
¼ cup margarine	Softened
1 egg
1 (15 oz.) can no sodium creamed corn
1 (15 oz.) can  no sodium whole kernel corn
1 (8.5 oz.) package corn bread mix

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees F (175 degrees C).
2	In a mixing bowl, stir together the sour cream, butter, egg, creamed corn, corn kernels and corn muffin mix.
3	Pour unto a baking dish and bake for 40 minutes.	Internal temperature 135 F.