I made this for mothers day and everyone loved it will make again.
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)
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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
- 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
- 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.
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