Tuesday, January 8, 2013

Corn Casserole

Ingredients
  • 4 oz cream cheese, softened
  • 2 T sugar
  • 2 T butter, melted
  • 1 egg
  • 2 t thyme, chopped (1/2 t dried thyme)
  • 1/2 t salt, dash pepper
  • 3/4 c corn muffin mix
  • 1/3 c skim milk
  • 16 oz corn, thawed
Instructions
  1. Stir together cream cheese, sugar, butter, egg, thyme, salt and pepper
  2. Stir in corn muffin mix, milk and corn
  3. Transfer to slow cooker, cover and cook on high for 3 1/2 hours
  4. Uncover and cook 1/2 hour more, or until liquid around edges is evaporated and center is almost set
Yield: 10

Calories: 170
Protein: 4g
Carbohydrates: 22g
Fat: 9g
 

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