INGREDIENTS
1 1/4 cups
onions, chopped
2 tbsp
reduced-fat butter or Smart Balance Light
1 14.5 ounce can
cream-style corn
1 1/4 cups
chicken breast, cooked and diced
1
egg, I love Egg-Land’s Best eggs
1 tbsp
fat-free milk
1/4 tsp
cumin
1/4 tsp
chili powder
1
box Jiffy’s Corn Muffin Mix, see shopping tip
1/2 cup
salsa, I used Pace Medium Chunky Salsa or use your favorite
1/2 cup
fat-free sour cream
1/4 cup
Light Mexican Blend Cheese or light cheddar cheese