Sunday, 19 July 2015

Giant Zucchinni - Corn Fritter

Giant Zucchinni – Corn Fritter

2.5 oz. cooked real bacon pieces

1 ½ c. shredded parmesan cheese

2.8 oz. fried onions

2 c. thinly sliced zucchini

6.5 oz yellow cornbread mix    *see copycat recipe for this below

2 lrg. eggs, beaten

1 c. sour cream

1 c. cream style corn

1 c. thawed yellow corn kernels or fresh kernels

½ tsp. sea salt

3 Tblsp. melted butter

Heat oven to 375 degrees. Coat a 10 1/4" cast iron skillet with non-stick cooking spray.

Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.     
Place half the mixture into the bottom of the prepared skillet.

Layer the thinly sliced zuchinni over the mixture.

In another medium bowl, mix together the cornbread mix, egg, sour cream, cream corn and corn kernels. Sprinkle with the sea salt and fold in melted butter.  
Pour the cornbread mixture over the zuchinni layer.

Top with the remaining bacon-cheese mixture. Tap pan slightly to settle the ingredients before baking.

Bake in 375 degree oven for 40 minutes, or until knife inserted in center comes out nearly clean.

Cool about 8 minutes before serving.

Jiffy Corn Muffin Mix (Copycat)


       Corn Muffin Mix

2/3 c. flour
½ c. cornmeal
3 Tblsp. Sugar
1 Tblsp. Baking powder
¼ tsp. salt
2 Tblsp. Veg. oil

Combine first 5 ingredients in a bowl, mix well.

Whisk in vegetable oil and mix until dry mixture is smooth
and lumps are gone.

If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.


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