Corn Fritter Casserole

Serves 8 to 10.

1 cup stone-ground yellow cornmeal
1 cup all-purpose flour
2 - 4 tablespoons sugar, depending on sweetness preference
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) block Neufchatel 1/3 Less Fat Cream Cheese, softened
2 large eggs
1/2 cup buttermilk
1/2 onion, finely chopped
1 red bell pepper, finely chopped
1 1/2 cups fresh or frozen corn
1 (14 3/4-ounce) can cream-style corn
4 tablespoons butter, melted


1. Preheat oven to 375° F. Generously butter a 9" oven-proof skillet.
2. In a medium mixing bowl, combine the first 6 ingredients.
3. In another (large) mixing bowl, combine the next 8 ingredients.
4. Add the dry ingredients to the wet ingredients; stir just until combined.
5. Transfered to the prepared pan.
6. Bake in the preheated oven for 45 to 50 minutes, until top is lightly golden brown.

From: Ward Street Bistro