Corn Fritter + Muffin Casserole
Source of Recipe
from rdj
Corn Fritter + Muffin Casserole
3 Tablespoons butter, softened
3 large egg whites
1, 8 ounce package cream cheese, softened
1/2 cup finely chopped onion
1/2 cup finely chopped red or green 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
1/4 teaspoon ground black pepper
cooking spray
Heat oven to 375 degrees F.
Coat a 11 x 7 inch baking dish with cooking spray.
Combine butter, egg and cream cheese together in a large bowl,
stirring until smooth.
Stir in onion, bell pepper, both cans of corn and mix well.
Add muffin mix and black pepper, stirring until well combined.
Pour into the baking dish and bake for 50 minutes or until a wooden
toothpick inserted in center comes out clean.
Makes 9 servings.
Calories 247 (31% from fat); Fat 8.4g (sat 3.7g,mono 2.7g,poly 0.7g);
Iron 1.3mg; Cholesterol 31mg; Calcium 72mg; Carbohydrate 36.7g; sodium 629mg; Portein 8.6g; Fiber 1.9g
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