This moist, sweet, and savory side dish is a cross between corn bread and corn pudding. Tony Roma’s Corn Fritter Casserole is a delightful and savory dish that captures the essence of Southern comfort food. It features a scrumptious blend of cornbread, corn kernels, and aromatic vegetables, delivering a perfect balance of flavors and textures. This casserole showcases the famous Tony Roma’s corn fritters in a heartwarming baked dish that is loved by many.
The base of this casserole is made using Jiffy corn bread mix, which imparts a rich and slightly sweet flavor to the fritters. The addition of whole kernel corn and finely diced onions and green bell peppers adds a delightful crunch and a burst of freshness to each bite. The mixture is then combined with eggs, milk, and seasonings, making it a well-rounded and comforting dish.
Once the corn fritters are fried to a golden crispness, they are crumbled and combined with the sautéed onions and bell peppers. A dissolved chicken bouillon and water mixture is then poured over the fritter mixture, further enhancing its flavor profile. Baked until it reaches a warm and comforting consistency, the Tony Roma’s Corn Fritter Casserole is a delightful addition to any meal, whether served as a side dish or a satisfying main course.
The casserole perfectly encapsulates the soulful essence of Southern cuisine, making it a beloved choice for gatherings, family dinners, or simply enjoying a taste of comfort at home. With its delightful blend of flavors and easy preparation, Tony Roma’s Corn Fritter Casserole is a dish that will have everyone coming back for seconds.
SERVES: 6–8
INGREDIENTS:
- 2 (8.5-ounce) boxes Jiffy corn bread mix
- 1 (15-ounce) can drained whole kernel corn
- 2 eggs
- 2/3 cup milk
- Salt and pepper, to taste
- 2 tablespoons butter
- 1/2 cup finely diced onions
- 1/2 cup finely diced green bell pepper
- 3 chicken bouillon cubes
- 1 1/3 cups warm water
- 3 tablespoons melted butter
INSTRUCTIONS:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the Jiffy corn bread mix, drained whole kernel corn, eggs, milk, and season with salt and pepper. Mix all the ingredients until well combined.
- Coat the bottom of a nonstick skillet with vegetable oil and heat it over medium-high heat. Drop spoonfuls of the corn fritter mixture into the skillet. Cook each side until lightly golden. Place the cooked corn fritters on a paper towel to drain any excess oil. Continue frying the corn fritters in batches, adding more oil as needed.
- In a separate skillet, melt 2 tablespoons of butter over medium-low heat. Sauté the finely diced onions and green bell pepper for about 2-3 minutes until the onions become transparent. Remove the skillet from the heat.
- Dissolve the chicken bouillon cubes in the warm water.
- Crumble the corn fritters into a large bowl. Add the sautéed onions and bell pepper to the bowl. Pour in 3 tablespoons of melted butter and the dissolved chicken bouillon and water mixture. Mix all the ingredients thoroughly until well combined.
- Grease an 8″ square baking pan and transfer the corn fritter mixture into it. Cover the pan with aluminum foil.
- Bake the casserole in the preheated oven for 20-25 minutes. Then, remove the foil and return the pan to the oven for an additional 10-15 minutes to allow the top to brown slightly.
- Once cooked, remove the corn fritter casserole from the oven and serve it warm as a delicious side dish or a comforting main course. Enjoy!
