3 T. butter, softened
\n3 large egg whites
\n1 (8-oz.) block fat-free cream cheese, softened
\n1\/2 C. finely chopped onion
\n1\/2 C. finely chopped red bell pepper
\n1 (15 1\/4-oz.) can whole-kernel corn, drained
\n1 (14 3\/4-oz.) can cream-style corn
\n1 (8 1\/2-oz.) package corn muffin mix (such as Jiffy)
\n1\/4 tsp. black pepper
\nCooking spray<\/p>\n
Preheat oven to 375\u00b0. 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\u00b0 for 50 minutes or until a wooden pick inserted in center comes out clean.<\/p>\n
Yield: 9 servings
\nCalories: 247
\nFat: 8.4g
\nFiber: 1.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 T. butter, softened 3 large egg whites 1 (8-oz.) block fat-free cream cheese, softened 1\/2 C. finely chopped onion 1\/2 C. finely chopped red bell pepper 1 (15 1\/4-oz.) can whole-kernel corn, drained 1 (14 3\/4-oz.) can cream-style corn 1 (8 1\/2-oz.) package corn muffin mix (such as Jiffy) 1\/4 tsp. black pepper Cooking spray Preheat oven to 375\u00b0. Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel…<\/p>\n