Corn Fritter Casserole Recipe With Jiffy

JIFFY CORN CASSEROLE

Steps:

• Preheat the oven to 350˚F.
• In a large casserole dish, add the melted butter, Jiffy mix, corn, creamed corn, egg, and half of the cheddar cheese (about 1 cup.) Mix until everything is combined.
• Dollop the sour cream evenly over the top, then use a knife to gently swirl it into the casserole. Sprinkle the remaining cheese over the top.
• Bake on the middle rack in the oven for 40-45 minutes or until the middle is set (cooked through.) Remove from the oven and serve warm. Enjoy!

JIFFY® CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
• Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
• Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
• Bake in the preheated oven until casserole is firm, about 45 minutes.

JIFFY CORN CASSEROLE (5 INGREDIENTS) EASY & DELICIOUS!

Steps:

• Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8" casserole dish.
• Cook uncovered for 55-60 minutes at 350 degrees.

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.

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 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 CASSEROLE WITHOUT JIFFY®

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour corn in a flat casserole dish. Combine condensed soup, sour cream, and Cheddar cheese in a bowl. Mix well and spread over corn.
• Melt butter in a saucepan over medium-low heat, add crackers, and mix to combine. Spread over corn.
• Bake in the preheated oven until bubbly, about 25 to 30 minutes.