My Labor Day Baking Treat

I am making one of my favorite dishes today from one of my favorite blogs www.bariatricfoodie.com

Jen's Corn Pudding 
Ingredients:

2 eggs
1 can whole kernel corn (or 1 1/2 cups leftover whole kernel corn)
1 can cream style corn 

(or 1 1/2 cups leftover creamed corn)

½ c. Blue Bonnet Light butter spread, melted
2 tbsp no-calorie sweetener
½ c. Atkins baking mix
½ c. nonfat Greek yogurt
½ pkg Jiffy corn muffin mix
8 slices cooked bacon, crumbled (optional)
1 ½ c. + ½ c. 2% shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
OPTIONAL: 2 scoops Any Whey Unflavored Protein powder (recommended if you are early out)


Directions:

Preheat oven to 350 degrees. Combine corn, eggs, Greek 

yogurt, butter, eggs, garlic powder, onion powder, Splenda, and salt until thoroughly combined. 

Fold in the corn muffin mix, Atkins baking mix, crumbled bacon, protein powder (if using it), and 

1 ½ cups of cheese. Stir with a rubber spatula until completely mixed together. 

Spray a 9x9 inch casserole dish or baking pan with cooking spray, then pour the batter into the pan. 

Bake at 350 degrees for 45 minutes or until golden brown.  Remove from oven, top with remaining cheese, then return to oven for an additional 5 to 10 minutes just until the cheese melts.