Looking for the perfect dish for your next potluck or picnic? This casserole is a crowd-pleaser. Delicious hot or cold. Bake ahead and take along!


  • 3 egg whites
  • 8 ounces cream cheese (regular or low-fat), softened
  • 3 tablespoons butter, softened or olive oil
  • 1/2 cup chopped fine onion
  • 1/2 cup chopped fine red bell pepper
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 can (14 ounces) cream-style corn
  • 1 cup WEM Yellow Cornbread Mix
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper


Hands-on Time: 10-15 minutes
Baking Time: 50 minutes
Total Time: 1 hour
Servings: 8-10

  1. Preheat oven to 375°F.
  2. Coat an 11 X 7-inch baking pan with cooking spray.
  3. In a large bowl, beat egg whites, cream cheese, and butter or oil.
  4. Stir in onion, bell pepper, and corns, mixing well.
  5. Add Cornbread Mix, sugar, and pepper mixing just until blended.
  6. Pour into baking pan.
  7. Bake 50 minutes or until a toothpick inserted in middle comes out clean.