I guess Michael's more of a purist; being a corn bread enthusiast, he would have been happier with a pan of regular corn bread. However, I think I prefer this to corn bread. It's soft and doesn't have the crunchiness that the corn meal often brings to corn bread (and which I don't enjoy). So delicious.
Corn Fritter Casserole
Source: Cooking Light, September 2004
Yield: 9 servings, 2/3 cup each
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
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.
247 calories; 8.4 grams fat; 1.9 grams fiber
1 comment:
My mom makes something similar to this and I love it! So yummy! Love that you found a healthy recipe for it.
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