Corn Fritter Casserole

Yield: 9 servings ( 2/3 cup each)
Source: Cooking Light Magazine, September 2004
CL Comments: This moist, sweet-savory side dish is a cross between corn bread and corn pudding.
Comments from an OH Kitchen: This is our new comfort food! This made a huge casserole and it is GONE except for a small serving. I wanted a good basic corn casserole for holiday meals and it was just want I was looking for. Very easy to put together. I really don't care for red bell pepper in my corn, so I used a full cup of diced onions...it tasted GREAT. I only had regular cream cheese so I know that the points where higher in my version than what is listed. Next time I'll pick up some lower fat cream cheese.

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

INSTRUCTIONS:

  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.

NUTRITIONAL INFO:

Healthy Units: 5 per serving
CALORIES 247(31% from fat); FAT 8.4g (sat 3.7g,mono 2.7g,poly 0.7g); PROTEIN 8.6g; CHOLESTEROL 31mg; CALCIUM 72mg; SODIUM 629mg; FIBER 1.9g; IRON 1.3mg; CARBOHYDRATE 36.7g Cooking Light, SEPTEMBER 2004

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