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Corn Fritter Casserole

Randy Mayor; Melanie J. Clarke

Yield 9 servings (serving size: about 2/3 cup)
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.

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

Nutrition Information

  • calories 247
  • caloriesfromfat 31 %
  • fat 8.4 g
  • satfat 3.7 g
  • monofat 2.7 g
  • polyfat 0.7 g
  • protein 8.6 g
  • carbohydrate 36.7 g
  • fiber 1.9 g
  • cholesterol 31 mg
  • iron 1.3 mg
  • sodium 629 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.