Corn Fritter Casserole

Corn Fritter Casserole Recipe
Randy Mayor; Melanie J. Clarke
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Billy Strynkowski,

September 2004
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