Festive Corn Casserole

Good afternoon! I hope you all had a great Thanksgiving. It was a beautiful day in Alabama, I hope your weather was as great as ours.

I tried a few new recipes this year that I would love to share with you. The first is a festive corn casserole that I actually made for the first time for Thanksgiving last year. I got this one from my former boss who brought it for an office pot luck. You see, I don't eat many (ok, any) veggies so the fact that I LOVED this corn casserole is a miracle and definitely worth posting.

The origional recipe is from Cooking Light so it isn't even bad for you! The origional artical can be found on MyRecipe.com but I have also included it here with my edits (in red).

Corn Fritter Casserole, Photo: Randy Mayor, Melanie J. Clarke Ingredients 3 tablespoons butter, softened 3 large egg whites 1 (8-ounce) block fat-free cream cheese, softened 1/2 cup finely chopped onion (I put mine in the food processor) 1/2 cup finely chopped red bell pepper (again in the food processor) 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 1/2 cup Cheddar Cheese (shredded) Cooking spray Preparation Preheat oven to 375°. Combine first 3 (and shredded cheese) 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. Billy Strynkowski, Cooking Light  SEPTEMBER 2004