About six weeks ago, a friend and I went to a meet and greet with Bobby Deen (son of Paula Deen). If you have read People magazine lately, then you probably know that he and his family have lost a lot of weight. Bobby did his by recreating his mother’s recipes with healthier substitutes. In fact, this cookbook is so popular it is a best seller. As part of this event, Season 52 prepared some of the recipes for a special dinner. I have to say the food was excellent and Bobby was so sweet.
This is the first recipe I prepared from his cookbook. I was a little surprised to see corn, sour cream, and apple sauce in the same recipe. But I have to tell you, it was fluffy and delicious. In fact, every recipe my co-workers and I have tried in the cookbook has been good. They best part is he uses normal ingredients – just lighter or fat free versions of them. I would recommend buying this cookbook – From Mama’s Table to Mine.
I think this recipe would be good for Easter dinner.
Scalped Corn by Bobby Deen
1 can cream style corn
1 can regular corn (I did not drain because the recipe didn’t say to)
1 egg white
1 c. light sour cream
1/4 c. apple sauce
1 box Jiffy corn bread mix
Mix together sour cream, apple sauce, and the egg white. Slowly add corns and corn bread mix. Spray a 2 qt dish with nonstick spray and bake for 60 mintes at 350 degrees.
Nutritional Information: Serves 7. Contains 9 g. fat, 6 g. protein, 47 carbs, 1.5 g. fiber, and 660 mg sodium.