Easiest Ever Spoonable Corn Bread

By cecelia26_

Ingredients

• 1/3 cup Country Crock® Spread, divided
• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 1 box (10 oz.) frozen whole kernel corn, thawed
• 1 package (8.5 oz.) corn muffin mix
• 4 egg whites, (about 1/2 cup) or 1/2 cup cholesterol free egg substitute
• 3/4 cup 2% milk

Details

Servings 8
Adapted from countrycrock.com

Preparation

Step 1

Preheat oven to 400°. Spray 1-1/2-quart shallow casserole with nonstick cooking spray; set aside.
Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat and cook onion and red pepper, stirring occasionally, until crisp-tender, about 3 minutes. Stir in corn and cook, stirring occasionally, until golden, about 4 minutes. Remove from heat, then stir in remaining Spread until melted; let cool.
Meanwhile, combine muffin mix, egg whites and milk in large mixing bowl . Stir in cooled corn mixture. Turn into prepared casserole. Bake 25 minutes or until golden. Serve warm.
TIP: Use cooked fresh or canned corn instead of frozen.