Corn Fritter Casserole

Serves: 8 

Cooking Time: 40 min.


  • 2 tablespoons butter, softened
  • 4 Eggbeaters
  • 1 8-oz. cream cheese, fat free, softened
  • ½ cup onion, finely chopped
  • ½ cup red bell pepper, finely chopped
  • 1 16-oz. whole kernel corn, drained
  • 1 14-oz. can corn, cream-style
  • 1 8-oz. cornbread mix, Jiffy
  • ¼ teaspoon black pepper
  • Cooking spray


  1. 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.
  2. Add muffin mix and black pepper, stirring until well combined. Pour into casserole dish sprayed with cooking spray.
  3. On low rack, bake at 375ºF for 40 minutes, covering with foil during the last minutes to prevent browning top too much.