Ww Corn Bake

Altered slightly from 7/8-09 issue of WW Mag. I used soy buttermilk, but you could use regular if that's your bag.

• Ready In: 55 mins
• Serves: 10

Ingredients

• 2  cups fresh corn kernels
• 14 1⁄2 ounces  cream-style corn
• 8 1⁄2 ounces  corn muffin mix
• 15  tablespoons soymilk
• 1  tablespoon lemon juice
• 2  tablespoons light butter, melted
•  fresh ground pepper

Directions

1. Preheat oven to 400F
2. Spray a 9x13 baking dish with nonstick spray.
3. Mix soy milk and lemon juice together to form a soy buttermilk and let sit for ten minutes then.
4. Mix all ingredients in a large bowl.
5. Pour batter into prepared baking dish.
6. Bake until golden and a toothpick inserted in center comes out clean, about 40 minute
7. 3pts.