CORN FRITTER CASSEROLE RECIPE
Provided by BobLongo
Number Of Ingredients 12
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.
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