Best Corn Fritter Casserole Recipes

CORN FRITTER CASSEROLE

Steps:

• For Fritters: In a large bowl, stir together the sugar and melted butter.
• Sift together the dry ingredients.
• Add the milk and beaten eggs to the sugar mix and then slowly introduce the dry ingredients.
• Add the drained corn.
• Mix until moistened.
• In a non-stick fry pan on medium high heat, add just enough vegetable oil to coat bottom of fry pan.
• Drop a serving size spoon full of corn fritter mix in fry pan.
• Do not let Corn fritter patties touch one another while frying.
• Cook on each side until lightly golden.
• When done place on paper towel to drain.
• You may need to add more oil while frying all of the corn fritters.
• When fritters have been completed let cool on paper towels.
• Casserole: In fry pan add 2 Tbs.
• of butter, place onions and bell pepper in fry pan.
• Sautéé on medium low heat until onions are transparent.
• Remove fry pan from heat and set aside.
• Place chicken bouillon cubes in 1+1/3 C.
• of water and dissolve.
• In large bowl crumble corn fritters, add sauteed onions and bell peppers, add 3 Tbs.
• melted butter.
• Pour dissolved chicken bouillon and water mixture over corn and sauteed vegetables and mix well.
• Place mixture in well oiled 8"x 8" baking pan and cover with foil.
• Place in a preheated oven at 350 degrees for 20- 25 minutes.
• Remove foil and place back in oven for 10- 15 minutes.

CORN FRITTER CASSEROLE

Steps:

• Preheat oven to 375.
• Combine first 3 ingredients in a large bowl, stirring with whisk until smooth.
• Stir in onion, bell pepper, whole Kernel and cream style corn, mix well.
• Add muffin mix and black pepper, stirring until well combined.
• Pour into a 11 x 7 inch baking dish coated with cooking spray.
• Bake at 375 for 50 minutes or until wooden pick inserted in center comes out clean.

CORN FRITTER CASSEROLE

Steps:

• 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.

CORN FRITTER CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees. Spray a 13 x 9 baking dish with cooking spray. Using whisk attachment on a standing mixer, or using a regular hand held mixer, mix first 3 ingredients in a large bowl until smooth. By hand, stir in 1/2 cup onion, 1/2 cup pepper, drained whole kernel corn & cream style corn; mix well. Add muffin mix and black pepper stirring until well combined. Pour into baking dish and sprinkle top with remaining 1/4 cup of onion & pepper (you can add more or less to taste). Bake for 45-50 minutes or until a wooden pick inserted in center comes out clean. Serve warm or at room temp. * You can use 1 1/2 cups fresh corn kernels in place of the canned corn if you prefer. Enjoy!

CORN FRITTER CASSEROLE

Steps:

• Set oven to 375 degrees.
• Butter an 11 x 7-inch baking dish.
• In a large bowl combine the first 9 ingredients; mix well to combine (you can omit the jalapeno pepper).
• Add in the corn muffin mix; mix until well combined, then season with black pepper.
• Transfer to prepared baking dish.
• Sprinkle with grated Parmesan cheese to taste.
• Bake for about 40-50 minutes, or until a wooden pick inserted in the center comes out clean.
• Delicious!

CORN FRITTER CASSEROLE

Steps:

• 1. preheat oven to 375 degrees combine first 3 ingredients in a large bowl with whisk until smooth. stir in onion, bell pepper,both cans of corn and mix well.
• 2. add muffin mix and black pepper, stirring until well combined.
• 3. pour into 11 by 7 inch baking dish coated with cooking spray. bake at 375 degrees for 50 minutes

CORN FRITTER CASSEROLE RECIPE

Steps:

• Prep Time 20 mins Cook Time 45 mins Total Time 1 hr. 5 mins Servings: 8 servings Heat a large frying pan over high heat. Reduce heat to medium and add the 2 tablespoons of butter and the olive oil. Stir to melt butter. Add the peppers and the onion to the butter. Cook, stirring frequently, until the vegetables are softened and the onion is nearly translucent. Turn off heat and set pan aside. Preheat oven to 350-degrees F. Butter an 8- x 11-inch-baking dish and set aside. To a large bowl, add the drained corn and the creamed corn. Stir together. Add the beaten eggs, sour cream and grated cheese. Stir well. Add the cooked vegetables and mix to blend. Pour the Jiffy cornbread mix over the mixture. The cornbread mix will probably be lumpy. Break up the lumps with the back of a spoon. Stir all together until well blended. Pour the melted butter over the mixture and stir to combine well. Pour ingredients into prepared dish. Spread batter evenly. Bake for 45 minutes or until golden brown and center is no longer jiggly when pan is lightly shook. Additionally, test for doneness by inserting a small, sharp knife into center of casserole. The knife will come out clean when the casserole is done. Set casserole aside and allow to cool about 10 - 15 minutes prior to serving. Cut into squares, if desired, or serve family-style, allowing each person to scoop out their own portion. Recipe Notes - This casserole can be cooked the day before, then covered and refrigerated. To warm, remove casserole from fridge and allow sitting at room temperature for 30 minutes. Heat oven to 300-325 degrees F and heat covered casserole until hot throughout, about 30-45 minutes. 3 pieces of cooked and crumbled bacon would also be a good addition to this casserole.