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