Corn Fritter Casserole

By CarolineNGa

This moist, sweet-savory side dish is a cross between corn bread and corn pudding. You can use 1 1/2 cups fresh corn kernels in place of the canned corn, if you prefer.

Billy Strynkowski, Cooking Light

SEPTEMBER 2004

Ingredients

• 3 tablespoons butter, softened
• 3 large egg whites
• 1 (8-ounce) block fat-free cream cheese, softened
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped red bell pepper
• 1 (15 1/4-ounce) can whole-kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
• 1/4 teaspoon black pepper
• Cooking spray

Details

Servings 9
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 375°.

Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean.

Nutritional Information:
Amount per serving
Calories: 247
Calories from fat: 31%
Fat: 8.4g
Saturated fat: 3.7g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.7g
Protein: 8.6g
Carbohydrate: 36.7g
Fiber: 1.9g
Cholesterol: 31mg
Iron: 1.3mg
Sodium: 629mg
Calcium: 72mg