1/3 c. Country Crock spread, divided
1 small onion, chopped
1 small red bell pepper, chopped
1 box (10 oz.) frozen whole kernel corn, thawed
1 pkg. (8.5 oz.) corn bread mix
4 egg whites (about ½ c.)
2/3 c. 2% milk
Preheat oven to 400 degrees. Spray 1 ½ qt. shallow casserole dish with non-stick cooking spray; set aside. Melt 2 T. Country Crock spread in 10" non-stick skillet over medium heat, adding onion and red bell pepper. Cook about 3 minutes till tender. Stir in corn and cook until golden, about 4 minutes. Remove from heat; stir in remaining spread until melted - let cool. Combine muffin mix, egg whites and milk in large bowl. Stir in cooled corn mixture. Turn into prepared casserole dish. Bake 25 mins or until golden. Serve warm.