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Posted December 5, 2013 | comments Leave a comment

The Easiest Ever Spoonable Corn Bread

Serves 8

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.

Sharon McDonald
Quicksburg


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