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Easiest Ever Spoonable Corn Bread

Prep Time: 15 minutes

Cook Time: 35 minutes

Servings: 8

A great accompaniment for almost any main dish.


  1/3 cup Shedd's Spread Country Crock® Spread, divided

  1 small onion, chopped

  1 small red bell pepper, chopped

  1 box (10 oz.) frozen whole kernel corn, thawed

  1 package (8.5 oz.) corn muffin mix

  4 egg whites (about 1/2 cup) or 1/2 cup cholesterol free egg substitute

  2/3 cup 2% milk

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Preheat oven to 400°. Spray 1-1/2-quart shallow casserole with nonstick cooking spray; set aside.

Melt 2 tablespoons Shedd's Spread Country Crock® Spread in 10-inch nonstick skillet over medium-high heat and cook onion and red pepper, stirring occasionally, until crisp-tender, about 3 minutes. Stir in corn and cook, stirring occasionally, until golden, about 4 minutes. Remove from heat, then stir in remaining Spread until melted; let cool.

Meanwhile, combine muffin mix, egg whites and milk in large mixing bowl . Stir in cooled corn mixture. Turn into prepared casserole. Bake 25 minutes or until golden. Serve warm.

TIP: Use cooked fresh or canned corn instead of frozen.

Nutritional Information:

Calories 240

Calories from Fat 90

Total Fat 10g 

Saturated Fat 3g 

Sodium 440mg 

Total Carbohydrate 33g 

Dietary Fiber 3g 

Sugars 9g

Protein 6g