Corn Fritter Casserole
Jan 15, 2008 14:56:09 GMT -8
Post by tami on Jan 15, 2008 14:56:09 GMT -8
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I made this a couple nights ago and I don't think I posted a review for it yet. DH and I loved it. It is so rich tasting. I cut it into 12 servings to cut the points down and they were plenty big enough for us. We had it with a garlic-rosemary pork tenderloin. It would be good with fish, poultry or beef too. It makes enough to feed a crowd! It reheats well too. I had a serving for lunch with a boca patty and green beans.
Corn Fritter Casserole
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.
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.
Yield: 9 servings (serving size: about 2/3 cup)
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
I made this a couple nights ago and I don't think I posted a review for it yet. DH and I loved it. It is so rich tasting. I cut it into 12 servings to cut the points down and they were plenty big enough for us. We had it with a garlic-rosemary pork tenderloin. It would be good with fish, poultry or beef too. It makes enough to feed a crowd! It reheats well too. I had a serving for lunch with a boca patty and green beans.
Corn Fritter Casserole
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.
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.
Yield: 9 servings (serving size: about 2/3 cup)
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