- 9
Ingredients
- 3 tablespoons butter, softened
- 3 large egg whites
- 1 (8-ounce) block fat-free 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 (such as Jiffy)
- 1/4 teaspoon black pepper
- Cooking spray
Preparation
Step 1
Ingredients
3 tablespoons butter, softened
3 large egg whites
1 (8-ounce) block fat-free 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 (such as Jiffy)
1/4 teaspoon black pepper
Cooking spray
Preparation
Preheat oven to 375°.
Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean.
Nutritional Information
Amount per serving
Calories:
247
Calories from fat:
31%
Fat:
8.4g
Saturated fat:
3.7g
Monounsaturated fat:
2.7g
Polyunsaturated fat:
0.7g
Protein:
8.6g
Carbohydrate:
36.7g
Fiber:
1.9g
Cholesterol:
31mg
Iron:
1.3mg
Sodium:
629mg
Calcium:
72mg
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