Corn Fritter Casserole is one of my favorite side dishes to make with a wide variety of meals. It does great in the place of stuffing or potatoes and has a decent amount of vegetables in it to make it healthier. That is not to say this side is healthy by any means. It is definitely a sinfully delicious side.
Corn Fritter Casserole (adapted from Cooking Light)
- 3 tablespoons butter, softened
- 3 large egg whites
- 1 (8 oz) block cream cheese, softened
- 1 finely chopped onion
- 1 finely chopped red bell pepper
- 1 (15.25 oz) can whole-kernel corn, drained
- 1 (14.75 oz) can cream-style corn
- 1 (8.5 oz) package corn muffin mix (such as Jiffy)
- 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 stirring until well combined and just moistened.
-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.
As a note, if you like things spicy you can dice up a jalapeno and add it when you add the onion and bell pepper. It would make this a bit more like a Mexican version of the recipe.