Directions:
- Preheat the oven to 350°F. Coat a 9 or 10 cast-iron skillet with cooking spray.
- In a large bowl, combine the corn muffin mix, cream-style corn, yogurt, , bell pepper, onion, egg and dill. Stir well with a large spoon until blended. Transfer the batter to the prepared skillet.
- Bake for 35 to 40 minutes, or until firm to the touch, lightly browned, and a wooden pick inserted into the center comes out clean. Cool slightly before serving. Cooking times may vary.
- This recipe is low fat, and low calorie. 231.7 Calories, 4.6 grams fat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.92 Kcal (196 kJ) | ||
| Calories from fat | 8.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.98g | 2% | |
|---|---|---|---|
| Cholesterol | 26.04mg | 9% | |
| Sodium | 77mg | 3% | |
| Potassium | 48mg | 1% | |
| Total Carbs | 6.61g | 2% | |
| Sugars | 3.32g | 13% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 2.75g | 5% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.2mg | 29% | |
| Calcium | 16mg | 2% | |
| Amount Per 100 g | |||
| Calories | 67.54 Kcal (283 kJ) | ||
| Calories from fat | 12.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 2% | |
|---|---|---|---|
| Cholesterol | 37.48mg | 9% | |
| Sodium | 110.83mg | 3% | |
| Potassium | 69.1mg | 1% | |
| Total Carbs | 9.52g | 2% | |
| Sugars | 4.77g | 13% | |
| Dietary Fiber | 0.68g | 2% | |
| Protein | 3.95g | 5% | |
| Vitamin C | 18.4mg | 21% | |
| Vitamin A | 0.4mg | 10% | |
| Iron | 7.5mg | 29% | |
| Calcium | 23mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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