bout 6 cups.
Make Corn Fritters: Sift the dry ingredients together
Corn Fritters: Sift the ground rice, flour,
Combine corn bread mix, cream corn, kernel corn, sour cream, eggs and melted margarine;
mix well.
Pour into 1 1/2 qt. baking dish.
Bake at 400\u00b0 for 35-40 minutes.
Serves 4-6.
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
iquid from the the canned corn. Measure 1/4 cup of
00b0C (for keeping Corn fritters warm whilst cooking).
Corn Fritters.
Place half
ntil ready to serve the corn fritters. The topping is best prepared
s smooth. Stir in the corn and shallots.
Pour 3
Blend together the milk and egg.
Add gradually to pancake mix. Stir in sugar.
Stir in corn and raisins.
Heat enough vegetable oil in deep frypan to float corn fritters.
Drop from tablespoon into hot oil; do not crowd.
Fry fritters 3 to 5 minutes; drain on paper toweling.
Mix first seven ingredients together until smooth.
Fold in stiffly beaten egg whites and cream corn.
Heat vegetable oil to 375\u00b0F.
Use 1 tablespoon of batter per fritter and drop into hot oil.
As they rise to the top and turn golden brown, turn them over.
Drain on paper towels.
Serve hot or cold.
In frying pan, add oil and heat to 350\u00b0.
In bowl, mix flour, baking powder, salt, egg, milk and corn.
Drop tablespoonful in hot oil until brown.
Drain corn; add dry ingredients.
Mix; add eggs.
Cook in deep fry at 350\u00b0.
Brown both sides.
Drain corn.
Reserve liquid and add milk to make 1 cup. Combine all ingredients (can add any spices you like).
Stir and mix well.
Let stand 20 minutes.
Deep fry.
Drop by tablespoons into hot oil until golden brown on both sides.
Makes approximately 12 to 15 corn fritters.
Add all dry ingredients to the corn in a bowl.
Mix well, add egg then butter.
Drop by teaspoon into hot oil.
Turn to brown. Drain on paper towel.
Mix milk, egg, butter, and corn, stir in dry ingredients. Mix well. Drop by spoon fulls into hot oil. Fry until golden brown.
Sift flour, baking powder and salt.
Beat egg whites in small bowl until peaks form.
Beat egg yolks and milk.
Stir in butter and corn.
Fold in flour mixture and egg whites until no streaks of white remain.
Drop by rounded tablespoonfuls of batter.
Cook in 1/2-inch of oil in deep skillet until edges are brown and crisp.
Turn only once.
Drain on towels.
Melt butter; mix with sour cream, jiffy corn meal mix and egg. Mix well, then pour in cream corn and whole kernel corn.
(Do not drain water.)
Put in oven.
Cook at 375 degrees for 30 to 45 minutes or until golden brown.
Saute butter, onion, and green pepper.
In a separate bowl, combine eggs, cream corn, whole corn, and corn mix.
Add the sauteed ingredients.
Pour into a 2-quart casserole or 9 x 13 pan. Spread sour cream on top and sprinkle with cheese.
Bake at 350\u00b0 for 30 minutes.
Yield:
12 to 15 servings.
Brown ground beef and onion (drain). Mix corn meal, soda, salt, cream corn, eggs, milk. Pour half in greased 9 X 13 pan. Sprinkle cheese, ground beef and onion. Add remaining corn meal mixture. Bake as regular corn bread.
Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup