Corn Fritter Casserole

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 Cooking Light

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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

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

  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.
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