Go Back
–+ servings
Corn Fritter Casserole - a basic corn casserole gets amped up with the addition of green and red peppers, onion, and sharp cheddar cheese.
Print Recipe

Corn Fritter Casserole

A simple corn casserole is brightened with the addition of sharp cheddar cheese, green and red peppers, and onion.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 8 servings
Author: Terri @ that's some good cookin'

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.