1/2 cup Butter or margarine
1 can (17-oz) creamed corn
1 can (17-oz) niblet corn, undrained
1 package Corn muffin mix (Jiffy)
3 Eggs -or-
3/4 cup Egg beaters® 99% egg substitute
1/4 cup Chopped green bell pepper, optional
1/4 cup Chopped onion
4 oz Grated cheddar cheese, low-fat
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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@cyberbeach.net> on Aug 27, 1997
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