Ingredients
1-1/3 cups chopped sweet onions1 tablespoon butter1 can (8-1/4 ounces) cream-style corn1 package (8-1/2 ounces) cornbread/muffin mix2 large egg whites, lightly beaten2 tablespoons fat-free milk1/2 cup reduced-fat sour cream1/3 cup shredded sharp cheddar cheese
Preparation
In a small nonstick skillet, saute onions in butter until tender; set aside.
Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites and milk. Pour into a 9-in. square baking dish coated with cooking spray. Combine sour cream and onions; spread over batter. Sprinkle with cheese.
Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
