Yield: 4 Servings
Measure | Ingredient |
---|---|
½ cup | Butter or margarine |
1 can | (17-oz) creamed corn |
1 can | (17-oz) niblet corn; undrained |
1 pack | Corn muffin mix (Jiffy) |
3 \N | Eggs -or- |
¾ cup | Egg beatersĀ® 99% egg substitute |
¼ cup | Chopped green bell pepper; optional |
¼ cup | Chopped onion |
4 ounces | Grated cheddar cheese; low-fat |
Lightly grease a 2-quart casserole. In small pan, saute green pepper and onion until crisp-tender. In large bowl, combine corns, eggs and muffin mix. Blend well. Pour into casserole. Sprinkle with cheese. Bake one hour or until firm and set. Let stand 5 minutes before serving.
Recipe by: TNT/Unknown Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 27, 1997