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Ingredientes
- 3 med. onions quartered and thinly sliced
- 1 stick butter
- 1 pkg. Jiffy corn muffin mix
- 1 (8 3/4 ounce.) can cream style corn
- 1 (8 ounce.) carton lowfat sour cream
- 1 c. grated cheddar cheese or possibly more if you like
Direcciones
- Cook onions in warm butter till onions are soft but not brown. Remove onions from butter with slotted spoon. Set aside.
- Prepare muffin mix as directed on package substituting corn for lowfat milk. Turn warm butter into batter, spreading proportionately to edges of pan. Spoon onions on top; cover onions with lowfat sour cream and sprinkle with cheese.
- Bake in 9 x 9 x 2 lightly greased pan for 35 to 40 min at 425 degrees. Cut into squares and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 8 servings | |
| Calories 281 | |
| Calories from Fat 200 | 71% |
| Total Fat 22.81g | 29% |
| Saturated Fat 14.06g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 380mg | 16% |
| Potassium 194mg | 6% |
| Total Carbs 15.43g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.61g | 3% |
| Protein 6.27g | 10% |
