Corn Fritter Casserole Recipes

CORN FRITTER CASSEROLE

Corn Fritter Casserole image

This savory corn casserole is a cross between a corn pudding and corn bread. You can use 1-1/2 cups frozen cooked corn in place of the corn niblets, In the summer season I like to use any leftover fresh corn that I remove from the cob in this dish, I really don't bother measuring how much corn I use, so even around 2 cups niblets would be fine also! No need to add in any salt as the packaged muffin mix already has salt in it. Since my family likes extreme spicy flavor so I most always add in the jalapeno pepper, but that is optional.

Provided by Kittencalrecipezazz

Categories Corn

Time 55m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter, melted (or very soft)
2 tablespoons oil
2 large eggs (or use 3 egg whites)
1 (8 ounce) package cream cheese (very soft)
3 -4 green onions, finely chopped
1 small red bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped (optional)
1 (15 ounce) can corn niblets, drained
1 (14 ounce) can cream-style corn
1 (8 ounce) package corn muffin mix (Jiffy is good)
black pepper
grated parmesan cheese

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!

Nutrition Facts : Calories 355.6, Fat 21.8, SaturatedFat 10.4, Cholesterol 88.8, Sodium 635.1, Carbohydrate 36, Fiber 3.4, Sugar 8.8, Protein 7.3

CORN FRITTER CASSEROLE

Corn Fritter Casserole image

This is a wonderful casserole to serve at your next barbeque! The really big problem is to keep sticky hands out of the fritters as they cool! This takes some time to make, but the compliments to the chief with outweigh the time!

Provided by Shepardess

Categories Grains

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter, melted
3/4 cup white sugar
3 eggs, slightly beaten
2/3 cup milk
1 (15 ounce) can corn
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/4 teaspoon salt
4 teaspoons baking powder
1/2 cup onion, finely diced
1/2 cup bell pepper, finely diced
2 tablespoons butter
3 chicken bouillon cubes (or equivalent)
1 1/3 cups water
3 tablespoons melted butter
salt & freshly ground black pepper (to taste)

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

Corn Fritter Casserole image

Make and share this Corn Fritter Casserole recipe from Food.com.

Provided by smiles4u

Categories Corn

Time 1h

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons butter, softened
3 large egg whites
1 (8 ounce) package fat free cream cheese or 1 (8 ounce) package cream cheese, softened
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
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
1/4 teaspoon black pepper
cooking spray

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.

Nutrition Facts : Calories 255.8, Fat 8.2, SaturatedFat 3.6, Cholesterol 12.7, Sodium 774.9, Carbohydrate 39.3, Fiber 3.6, Sugar 9.1, Protein 9

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