CORN*****Corn Fritter Casserole

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24/12/14 - This was great, both as a dinner accompaniment to oysters on New Year's Eve and as leftovers for lunch with Becel and maple syrup.

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  • 6

Ingredients

  • 1/2 cup stone-ground yellow cornmeal (I used regular, which is what I had)
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces light Cream Cheese, softened
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/4 onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 3/4 cup fresh or frozen corn
  • 1 cup cream-style corn
  • 2 tablespoons butter or Becel, melted, or EVOO

Preparation

Step 1

1. Preheat oven to 375° F. Generously oil or butter a medium-sized, oven-proof skillet (copper-bottomed frying pan worked well).
2. In a mixing bowl, combine the first 6 ingredients.
3. In another mixing bowl, combine the next 8 ingredients.
4. Add the dry ingredients to the wet ingredients; stir just until combined.
5. Transfer to the prepared pan.
6. Bake in the preheated oven for 45 to 50 minutes, until top is lightly golden brown.

Nutrition Facts
6 Servings

Calories 241.2
Total Fat 10.1 g
Saturated Fat 3.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.9 g
Cholesterol 58.7 mg
Sodium 359.8 mg
Potassium 140.7 mg
Total Carbohydrate 31.4 g
Dietary Fiber 2.6 g
Sugars 7.3 g
Protein 6.4 g

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