Don't you just love the flavors of fresh garden food in the winter? With some extra freezer space, I am storing away some of these goodies already! While I cant take credit for this tip, it sure has come in handy: when cutting kernels off the cob, use a bundt cake pan - like shown here. It keeps the ear from slipping around, and catches all the corn.
Corn Fritter Casserole
3 Tbsp. butter, softened
3 large egg whites
1 (8oz) block cream cheese, softened
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 (15-1/4 oz) can whole kernel corn, drained*
1 (14-3/4 oz) can cream-style corn
1 (8-1/2 oz) package corn muffin mix - such as Jiffy
1/4 tsp. black pepper
Preheat oven to 375.
Combine first 3 ingredients in large bowl, and mix until smooth. Stir in onion, bell pepper, and all of the corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7 greased casserole dish. Bake at 375 for 50 mins, or until toothpick inserted in center comes out clean.
*1-1/2 cup fresh corn, can be substitute for the can of whole kernel corn.
3 large egg whites
1 (8oz) block cream cheese, softened
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 (15-1/4 oz) can whole kernel corn, drained*
1 (14-3/4 oz) can cream-style corn
1 (8-1/2 oz) package corn muffin mix - such as Jiffy
1/4 tsp. black pepper
Preheat oven to 375.
Combine first 3 ingredients in large bowl, and mix until smooth. Stir in onion, bell pepper, and all of the corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7 greased casserole dish. Bake at 375 for 50 mins, or until toothpick inserted in center comes out clean.
*1-1/2 cup fresh corn, can be substitute for the can of whole kernel corn.
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