Browsing thru the internet inspired me to make this dish for the weekend of the 4th. I already had all the ingredients on hand, it was a cinch to make & is was great side dish for a potluck rendevous.
My take: It was a perfect dish for my family’s potluck. However, it needed something to spice it up. I think next time (as I will definitlely make this again) I will add some jalapeno slices or even some medium chili powder. A little spice & cerveza always goes well together.
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
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.
9 servings (serving size: about 2/3 cup)
CALORIES 247(31% from fat); FAT 8.4g (sat 3.7g,mono 2.7g,poly 0.7g); IRON 1.3mg; CHOLESTEROL 31mg; CALCIUM 72mg; CARBOHYDRATE 36.7g; SODIUM 629mg; PROTEIN 8.6g; FIBER 1.9g