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Corn Fritter Casserole

This recipe originated from Cooking Light magazine.  I've always been a big fan of fritters of all sorts (having been brought up in the south I'm rather partial to hushpuppies), so when I spotted this recipe I had to give it a try.  I wasn't disappointed.  It cuts some corners I might not usually do, like using a packaged corn muffin mix, but it's really delicious, and surprisingly diet friendly.  Easily serves 8 as a side dish, and makes great leftovers.

3 tablespoons unsalted butter, softened
8 ounces fat reduced cream cheese, softened
3 large egg whites
cup diced onion
cup diced red bell pepper
1-10 ounce `package frozen shoepeg (white) corn kernels
1-14 ounce can cream-style corn
1-8 ounce package corn muffin mix
teaspoon black pepper
cooking spray  

Preheat oven to 375.

Combine the butter, cream cheese and the egg whites in a large bowl, and whisk until smooth.

Stir in the onion, bell pepper and corn.  Add the muffin mix and black pepper, and mix until well combined.

Pour into an 11"x7" baking dish coated with cooking spray, and bake for 50 minutes, or until a wooden toothpick inserted in the center comes out clean.




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