3/4 cup chopped red bell pepper
1/3 cup chopped onions
1 17-ounce can unsalted whole kernel corn, including liquid
1 8-ounce can cream-style corn
1-1/2 cup honey cornbread mix (1/2 of 15-oz. box)
3/4 cup liquid egg substitute (equivalent to 3 eggs)
2 tablespoons grated Parmesan cheese
Heat oven to 350 degrees.
Saute peppers and onion in non-stick skillet until tender crisp, stirring constantly.
In a separate bowl, combine all corn, including liquid, the corn bread mix and egg substitute. Add sauteed vegetables and mix lightly.
Spray an 8 or 10-inch square baking dish with non-stick cooking spray. Pour mixture in dish and sprinkle top with Parmesan cheese.
Bake 45 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.
Note: If you double this recipe, cook in 2 separate baking dishes.
Recipe makes 6 servings.
Did You Know?
Every ear of corn has an even number of rows and there's one filament of silk for every kernel of corn!
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