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Corn Fritter Casserole


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  • 3 Tablespoons unsalted butter softened
  • 3 large egg whites
  • 1 8 oz. package 1/3 less fat cream cheese, softened
  • 3/4 cup finely chopped sweet onion
  • 3/4 cup chopped red bell pepper (or a spicier pepper if you like heat)
  • 1 (15 1/4 ounce) can sweet whole kernel corn, drained
  • 1 (14 3/4 ounce) cream style corn
  • 1 (8 1/2 ounce) package corn muffin mix, such as Jiffy
  • 1/4 teaspoon freshly ground black pepper
  • nonstick cooking spray


Servings 10


Step 1

Preheat oven to 375 degrees.

Spray a 13 x 9 baking dish with cooking spray. Using whisk attachment on a standing mixer, or using a regular hand held mixer, mix first 3 ingredients in a large bowl until smooth.

By hand, stir in 1/2 cup onion, 1/2 cup pepper, drained whole kernel corn & cream style corn; mix well. Add muffin mix and black pepper stirring until well combined. Pour into baking dish and sprinkle top with remaining 1/4 cup of onion & pepper (you can add more or less to taste).

Bake for 45-50 minutes or until a wooden pick inserted in center comes out clean. Serve warm or at room temp.

* You can use 1 1/2 cups fresh corn kernels in place of the canned corn if you prefer. Enjoy!


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