This is really great with a spicy chili, particularly black bean. Sometimes we'll put it in the bowl and ladle the chili over the top. It's snowing and I'm making both today. Mouth is already watering.
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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