Corn Fritter Casserole

This moist, sweet-savory side dish is a cross between corn bread and corn pudding. Bake it before the lobsters go in the oven; if you cover it loosely with foil, it should still be warm enough when the lobsters are finished. You can use 1 1/2 cups fresh corn kernels in place of the canned corn, if you prefer.

Yield: 9 servings (serving size: about 2/3 cup)

Ingredients

• 3  tablespoons  butter, softened
• 3  large egg whites
• 1  (8-ounce) block fat-free cream cheese, softened
• 1/2  cup  finely chopped onion
• 1/2  cup  finely chopped red 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 (such as Jiffy)
• 1/4  teaspoon  black pepper
• Cooking spray

Preparation

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 and black pepper, stirring until well combined. 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.

Nutritional Information

Calories:

247 (31% from fat)

Fat:

8.4g (sat 3.7g,mono 2.7g,poly 0.7g)

Protein:

8.6g

Carbohydrate:

36.7g

Fiber:

1.9g

Cholesterol:

31mg

Iron:

1.3mg

Sodium:

629mg

Calcium:

72mg