New Corn Casserole

• 1/2 c. yellow cornmeal
• 1/2 c. unbleached flour
• 1 (15 oz.) can unsalted whole kernel corn (undrained)
• 1 (15 oz.) can unsalted cream-style corn
• 1/2 tsp. baking soda
• 1/2 c. liquid egg substitute
• 1 (8 oz.) container nonfat sour cream
• 1 Tbsp. melted margarine
• 1 tsp. salt
• 1 Tbsp. sugar
• 1/2 c. buttermilk

1. Preheat oven to 350u0b0.
2. Spray a 2-quart ovenproof casserole with a nonstick vegetable coating.
3. In a mixing bowl, combine cornmeal, flour, baking soda, salt and sugar.
4. Add the egg substitute, cream-style and whole kernel corn, sour cream, buttermilk and margarine.
5. Mix well and pour into prepared casserole.
6. Bake, uncovered, about 1 hour, until a knife inserted in the center comes out clean.

yellow cornmeal, flour, kernel corn, unsalted cream, baking soda, liquid egg substitute, margarine, salt, sugar, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788989 (may not work)