Creamed Corn Fritters

Servings: 6

Prep Time: 30 min

Cook Time: 35 to 40 min


3 eggs, beaten

1 ounce; can cream-style corn, or 2 cups fresh corn kernels plus 1/4 cup heavy cream

1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

1 tablespoons; chopped green onions

6 teaspoon; salt

2 Dash cayenne pepper

1 cup; butter or margarine


  • Place the eggs in a large bowl. Stir in the corn and, if needed, the cream. Then stir in the stuffing mix, green onions, salt, and cayenne pepper.
  • Place the butter or margarine on a large griddle or skillet, and melt over medium-high heat. When the fat begins to sizzle, drop the corn mixture by tablespoonfuls onto the pan and cook for 2 to 3 minutes, or until the bottom is golden brown.
  • Turn the fritters over with tongs or a spatula, and continue to cook until the second side is golden brown. Be careful not to burn the fritters.
  • Combine the stuffing mix with the hot milk in a large bowl. Set aside to cool.
  • Mix the eggs, cheese, bacon, parsley, and chives into the cooled stuffing mix.
  • Spoon the stuffing mixture into the prepared custard cups, dividing it equally, and bake uncovered for 35 to 40 minutes, or until puffed and brown.