Apparently I didn't get enough cornbread while I was on the Mississippi River because I just made this Corn Fritter Casserole from the September 2004 Cooking Light and devoured a quarter of it in one sitting. It's a cross between corn bread and corn pudding and technically it's a side but there's no sides category so I stuck it under apps. I left out the onions and peppers for my version.
Preheat oven to 375 degrees.
Combine 3 tablespoons butter, softened, 3 large egg whites, and 1 (8-ounce) block fat-free cream cheese, softened, in a large bowl, stirring with a whisk until smooth. Stir in 1/2 cup finely chopped onion, 1/2 cup finely chopped red bell pepper, 1 (15 1/2-ounce) can whole-kernel corn, drained, and 1 (14 1/2-ounce) can cream-style corn; mix well. Add 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy) and 1/4 teaspoon black pepper, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Yield: 9 servings.Posted by astraea on September 22, 2004 | TrackBack