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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 9 |
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This was in Cooking Light Magazine. Not sure which issue, but a very simple tasty side dish. Ingredients:
3 tablespoons butter, softened |
3 large egg whites |
1 (8 ounce) package fat free cream cheese or 1 (8 ounce) package cream cheese, softened |
1/2 cup finely chopped onion |
1/2 cup finely chopped red bell pepper |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 (14 3/4 ounce) can cream-style corn |
1 (8 1/2 ounce) package corn muffin mix |
1/4 teaspoon black pepper |
cooking spray |
Directions:
1. Preheat oven to 375.
2. Combine first 3 ingredients in a large bowl, stirring with whisk until smooth.
3. Stir in onion, bell pepper, whole Kernel and cream style corn, mix well.
4. Add muffin mix and black pepper, stirring until well combined.
5. Pour into a 11 x 7 inch baking dish coated with cooking spray.
6. Bake at 375 for 50 minutes or until wooden pick inserted in center comes out clean.
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