1 can cream style corn (the recipe actually called for a can of Healthy Choice Chicken Corn Chowder Soup - I couldn't find any at my store so I used cream corn)
8.5 oz box corn muffin mix
1/2 c low fat sour cream
egg substitute equal to 2 eggs
1 c ff shredded cheddar (could use less)
Mix all ingredients except cheese. Spread into a sprayed 8x8 baking dish (I used a large pie pan). Sprinkle with cheese. Bake uncovered at 400* for 30 minutes or until toothpick comes out clean.
9 servings
3.5 WW pts per serving (this is with creamed corn - recalculate the points if you use the soup)