Corn Fritter Casserole

Recipe by Shepardess
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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