Fried Corn Casserole Bites
These fried corn casserole bites are a delicious mashup of side dish and appetizer. Classic corn casserole is coated in a zesty, seasoned panko mixture and fried until golden brown and crispy.
Servings: 32 Bites
Calories: 111kcal
Ingredients
Corn Casserole Bites
- 8.5 oz box Jiffy® Corn Muffin Mix
- 11 ounce southwestern corn, drained
- 14.75 ounce cream corn
- ½ cup sour cream
- ¼ cup butter
- 2 large eggs
- ½ cup sharp cheddar cheese, shredded
- 1 small onion, finely diced
- 1 diced jalapeño, remove stem and seeds
- ½ cup green onions, sliced
Crispy Coating
- 1 cup all purpose flour
- 1 large egg
- ½ cup buttermilk
- 2 tablespoons hot sauce
- 1 ½ cups panko breadcrumbs, crushed
- 2 teaspoons Slap Ya Mama seasoning
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1-2 cups vegetable oil, for frying
Instructions
Cornbread Souffle
- Preheat the oven to 375 degrees and spray a 9x13 baking dish with non-stick cooking spray. Set aside.
- Melt butter, let cool slightly, and mix with the sour cream until combined.
- Add the eggs to the mixture, stir until thoroughly combined. Next, add the cornbread mix into the bowl and stir until combined.
- Add both types of corn and shredded cheese, stir, and pour into prepared baking dish.
- Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 15-20 minutes or until set.
Making the Corn Bites
- Line a baking sheet with parchment paper. Set aside.
- In a frying pan, over low flame, sauté diced onions and jalapeños in butter until soft, approximately 8 minutes. Remove from heat.
- In a large bowl, crumble the corn souffle and add the sauteed onions and jalapenos. and the sliced green onions. Combine everything together.
- Roll into 1-inch balls and place on the prepared baking sheet.
- Flash freeze for an hour.
Crispy Coating
- While the corn casserole balls are in the freezer, set up a dredging station with 3 shallow containers.
- In the first container, add flour.
- The second container, add buttermilk, egg, and hot sauce. Whisk together.
- In the third container add breadcrumbs and all the seasonings for the coating.
- Heat oil over medium high heat.
- Add each ball into the flour, then into the egg mixture, and then into the breadcrumb mixture.
- Place about 6-8 balls into the hot oil and deep fry until golden on all sides.
- Remove with a slotted spoon and place on a plate lined with paper towels.
- Make sure to work in batches so the oil keeps the perfect temperature.
- Serve with your favorite dipping sauce.
Notes
Tips
- Be sure to flash freeze your corn balls so they hold their shape as they're fried.
- You MUST line your baking sheet with parchment paper. Otherwise, the balls will stick to the metal.
- Give the balls a gentle shake after each dip to ensure the perfect coating.
- Work in batches of 6 to 8 balls at a time to keep the oil hot and crisp the outside coating.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 111kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 201mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg