Recently I saw a picture of Corn Fritter Casserole and thought “what an odd interesting dish. I’m not sure I would eat that.” As I read the ingredients, I looked back and forth at the image. Slowly it began to dawn on me, from somewhere waaaaaay back in my memory, that I had eaten something like this when I was a child. It all seemed familiar.
The thing was, I couldn’t remember if I liked it or not. I think that it was okay. I think that I did NOT like the peppers. I think that my grandmother used to make this and that she DID like it. In short, if my grandmother liked something, then I was bound to start liking it. Granny was my flavor guru.
Sure enough, now that I am a grown-up, I REALLY like this side-dish casserole! I have come to enjoy green peppers cooked in my food and enjoy red peppers even more. Truth be told, I even like to eat red peppers raw. I’m telling you, my grandmother had powerful juju.
Whether or not I actually remember eating Corn Fritter Casserole, or not, this stuff is a winner in my book. I can see having it as a side for fresh water fish, baked ham and roasted chicken. It has enough sweet savoriness that I can even see eating it for breakfast – the same way folks eat omelets or a hashbrown casserole.
As the name implies, this casserole has a flavor profile like a corn fritter or hush puppy. By the way, corn fritters and hush puppies are pretty much the same thing. Southerners call them hush puppies, so I suppose that you could call this hush puppy casserole. Actually, that would be a great name for it. Hush Puppy Casserole.
Maybe that’s where my true memories are coming from. Perhaps when I read the ingredient list on this casserole, I was reminded of hush puppies. I need to take some of the batter and fry it up like a hush puppy to see if could work as a hush puppy. I think I might have to add more corn muffin mix.
The Rambling
Isn’t it strange when you think you might have a memory of something, but you’re just not quite sure if you really remember something or just think you remember something? Then there are those times when you have a complete memory of an event and suddenly discover that it didn’t happen to you, it happened to a friend.
The worst thing is when you are in the middle of telling a story to someone and they say, “Hey. I was the one who told you that story. It didn’t happen to you. It happened to me.”
Well, that’s embarrassing.
Luckily, this has never happened to me. But, I’ve seen it happen; oh yes I have and folks sure got a good laugh.
It feels good to laugh, don’t you think? That deep down, “My soul feels so joyful I want to scream” kind of laughter. That “pee your pants and need to change your clothes” kind of laughter. It’s like doing crunches; your belly feels all tight and perky. I like that kind of laughing.
The Corn Fritter Casserole
This dish goes by several different names – Corn Pudding, Creamy Corn Pudding, Creamy Corn Casserole and Corn Fritter Casserole. Of course there are also other variations on this theme.
Many of the recipes contain 5 basic ingredients (corn, creamed corn, Jiffy cornbread mix, sour cream and butter). I decided to go a somewhat different route for increased flavor.
For this casserole I started with the basic recipe and then added red and green bell peppers, onion, eggs and grated cheese. I also increased the amount of corn, reduced the butter and used lite sour cream.
The flavor is softly sweet and cheesy with the overall taste of corn, much like cornbread. Surprisingly, the peppers blend with the other flavors and do not take over the dish. I say ‘surprisingly’ because peppers can sometimes make a strong flavor statement. In this casserole, though, they minded their manners and did not come off too strongly.
As for texture, I am reminded of Southern-Style Cornbread Dressing. It is very soft and creamy, but not runny. It can be scooped or cut into squares. If you plan to cut it, I would definitely recommend letting the casserole stand a while before serving. Right out of the oven, it is probably going to be too soft cut. So, serve it family-style and let everyone spoon out their own serving(s).
A really great feature of this casserole is that it can be made a day ahead and refrigerated, covered, overnight. I actually think that it has better texture and flavor on the second day! About 45 minutes prior to serving, warm in a 300 – 325 degree F oven. I took my casserole straight from the refrigerator and put it, uncovered, in a cold oven. I then set the oven for 300 degrees and warmed the casserole for 45 minutes until heated throughout. Remember, the casserole has eggs in it, so make sure that it is nice and hot.
Here is caution – do not put a cold casserole into a hot oven if the casserole is in a glass or ceramic dish. The dish may break from heat shock. If you want to warm it an already heated oven, then take the casserole out of the fridge and allow it to come to room temperature before putting it in the oven. You can, of course, put the casserole in a hotter oven for a shorter amount of time. Be sure to cover it with foil if rewarming at higher than 325-degrees F.
Now it’s your turn to take this recipe and run with it. Run to the grocery store and then run back home and then run around your kitchen to make this wonderful dish. You can sit down and put your feet up while its baking – or get the rest of your dinner ready.This dish was meant to share. You’re gonna love it!
Corn Fritter Casserole
Ingredients
For the Vegetables
- 2 tablespoons butter
- 2 teaspoons olive oil
- 1 small green bell pepper, small diced (about 3/4 cups)
- 1 small red bell pepper, small diced (about 3/4 cup)
- 1 small or medium onion, small diced
For the Remaining Ingredients
- 2 cans (15.25 ounce) whole kernal corn, drained
- 1 can (14.75 ounce) creamed corn
- 2 whole eggs, lightly beaten
- 1 cup sour cream (lite recommended)
- 1/2 cup grated sharp cheddar cheese
- 6 tablespoons butter, melted
- 1 box (8 ounce) Jiffy cornbread mix
Instructions
For the Vegetables
- 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.
For the Remaining Ingredients
- 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.
Notes
- This casserole can be cooked the day before, then covered and refrigerated.
- To warm, remove casserole from fridge and allow to sit 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.
You may also like:
Baked Ham with Brown Sugar and Mustard Glaze
Glazed Carrots
Seasoned Green Beans With Onions
This recipe will absolutely be a great addition to this Sunday’s dinner! Thank you for sharing.
Hi Eileen. You’re welcome! Happy Easter.