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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The dill makes this corn casserole extra tasty! Very filling and could be eaten as a main dish with a side salad. Ingredients:
1 package (8 ounces) corn muffin mix |
1-1/2 cans (15 1/4 ounces each) cream-style corn |
1 cup plain fat-free yogurt, reg. or greek |
1/2 cup chopped red bell pepper |
1/2 cup chopped red onion |
1 large egg |
2 teas. dried dill weed |
Directions:
1. Preheat the oven to 350°F. Coat a 9 or 10 cast-iron skillet with cooking spray.
2. In a large bowl, combine the corn muffin mix, cream-style corn, yogurt, , bell pepper, onion, egg and dill. Stir well with a large spoon until blended. Transfer the batter to the prepared skillet.
3. Bake for 35 to 40 minutes, or until firm to the touch, lightly browned, and a wooden pick inserted into the center comes out clean. Cool slightly before serving. Cooking times may vary.
4. This recipe is low fat, and low calorie. 231.7 Calories, 4.6 grams fat.
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