Total Time
Prep Time
Servings
Place oven rack slightly above center of oven. Heat oven to 350°F. Spray 11×7-inch (2-quart) baking dish with cooking spray. In small skillet, heat 2 tablespoons of the butter over medium heat. Stir in onion; cook 3 minutes or until tender. In large bowl, mix corn and peppers, cream corn, eggs, half-and-half and mustard until well blended. Stir in onion mixture and cracker crumbs. Pour into baking dish. In same small skillet, melt remaining 2 tablespoons butter. Stir in breadcrumbs. Sprinkle over corn. Bake 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Tip: You can use regular Whole Kernel Corn in place of the corn with peppers. Dice a little red and/or green bell pepper and cook with the onion for flavor and color.
Serving Size: about 4oz each
Nutritional Information Per Serving:
Calories 150, Total Fat 8g (Saturated Fat 3g, Trans Fat 0g), Cholestrol 70mg, Sodium 330mg, Carb 19g, Fiber 1g, Total Sugar 5g, Added Sugar 0g, Protein 5g, Vitamin D 0%, Calcium 2%, Iron 4%, Potassium 2%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.