Corn Casserole (aka Corn Sandwich)

There are few things better at boosting my new "stay at mom" self-esteem than over hearing a compliment that was completely unprovoked and unexpected.  I toted myself, my two monkeys and our covered side dish (still hot of course!) to the Vacation Bible School celebratory luau tonight at our new church.  It's a large church and so while we don't stick out as "new in town", we also don't really have any people who know our names yet either.  Attending a pot luck with small children alone is a bit dangerous in and of itself...  juggling 3 plates with 2 squirmy bodies who listen, when they want to, is just a recipe for disaster.  But, we made it through our wait in line, got our food and it was when I returned for seconds of what my son dubbed the "corn sandwich" that I heard someone say "Oh, and that corn casserole is really yummy too".  Music to my little ears.
I'll take a picture the next time I make it...  it was all gone after dinner was served.  But it turns out slightly runnier than a corn bread.

Corn Casserole
Servings: About 12

Ingredients:
1 can reduced sodium creamed corn
2 cans reduced sodium whole sweet corn (or 3 cups frozen/fresh kernels + 1 cup water)
8 oz low fat sour cream
1 egg
1 box corn bread mix (about 6.5 oz)
1/8 tsp salt

Directions:
1. Preheat oven to 350.
2. Mix all ingredients in a large bowl.
3. Spray a 9x13 casserole dish with cooking spray.
4. Pour ingredients in dish.
5. Bake for 50-55 minutes. 
6. Remove & let sit about 10 minutes before serving.

NI: 120 cals, 4 g fat, 23 mg chol, 191 mg sodium, 18 g carbs, 1 g fiber, 3 g protein