Mmm...Corn

I like corn.

My parents came over the other day so my dad could help us with some stuff around the house and mom wanted to come too because she has not been out lately due to a recent knee surgery. My mom decided to bring a stack of magazines from a few years ago over to go through them to decide what recipes she wanted to keep and then throw out the remainder of the magazine. I decided to look through the discarded recipes and found one I wanted to try.

Rob and I had a BBQ for two on Saturday. Well, technically there were four of us (me, Rob, Buddy and Hannah, the soft wheaten terrier we were dog sitting for our friends Maryanne and Brian who were on their honeymoon). Anywho, Rob made the meat and I made the side. We both really liked the side so I decided to post here. The recipe from Cooking Light says its "a cross between corn bread and corn pudding." It kind of reminded me of the corn stuff at Chevy's but not as sweet and dessert-y.

Rob manning the BBQ and the doggies supervising.

Corn Fritter Casserole

3 tablespoons butter, softened

3 large egg whites

1 (8 oz) block fat free cream cheese, softened

1/2 cup finely chopped onion

1/2 cup finely chopped red bell pepper (note: I omitted the bell papers. Rob and I both agreed it may not have been as good with it so add with caution)

1 (15 1/4 oz) can whole-kernal corn, drained
1 (14 3/4 oz) can creamstyle corn

1 (8 1/2 oz) package corn muffin mix (Jiffy)

1/4 teaspoon black pepper

Cooking spray

1. Preheat oven to 375 degrees

2. Combine first three ingredients in a large bowl, stirring with a whisk until smoooth. Stir in onion, bell pepper (ew!, oh sorry), whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into a 11 x 7 inch baking dish coated with cooking spray.

3. Bake at 375 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.

Yield: 9 servings
Calories: 247
Fat: 8.4
Fiber: 1.9