Nutrition per serving may change if servings are adjusted.
1 medium onion, chopped
1 large red bell pepper, chopped
1 (15.25 ounce) can no-salt added whole kernel corn, drained
1 (14.75 ounce) can no-salt-added cream-style corn
1 (8.5 ounce) package corn muffin mix
⅓ cup egg substitute
1 (8 ounce) carton light dairy sour cream
½ cup reduced-fat shredded sharp Cheddar cheese (2 ounces)
Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat over medium heat. Cook onion and bell pepper in the hot skillet until tender. Cool slightly. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.
Meanwhile, combine corn kernels, cream-style corn, corn muffin mix, and egg substitute in a large bowl. Stir in the cooled vegetables. Transfer the mixture to the prepared baking dish.
Combine sour cream and Cheddar in a small bowl. Spoon in small mounds over the corn mixture. Bake in preheated oven for about 1 hour or until set. Let stand for 10 minutes before serving.