Get ready to transform your dinner table with a mouthwatering dish that combines the sweet, crispy goodness of corn fritters with the comforting warmth of a classic casserole. This Tony Roma's Corn Fritter Casserole is not just a side dish – it's a culinary experience that will have your family and friends begging for seconds! Imagine golden, cheesy corn goodness baked to perfection, with a crispy top and a creamy interior that melts in your mouth. Whether you're looking for a crowd-pleasing side or a satisfying light meal, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 can corn, drained
- 1 cup cornmeal
- 1 cup milk
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded cheese
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, drain the canned corn completely, ensuring no excess liquid remains. Pat the corn kernels dry with a paper towel to remove additional moisture.
- In a separate large bowl, combine cornmeal, milk, eggs, baking powder, and salt. Whisk these ingredients together until the mixture is smooth and free of lumps.
- Gently fold the drained corn kernels into the batter, ensuring even distribution throughout the mixture.
- Pour the corn batter into the prepared baking dish, spreading it evenly with a spatula to create a uniform layer.
- Sprinkle the shredded cheese evenly across the top of the batter, covering the entire surface.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the dish to set and makes cutting and serving easier.
- Slice into squares and serve warm as a side dish or light main course. Optional: garnish with chopped fresh herbs like parsley or chives for added flavor.
Tips
- Moisture is Key: Make sure to thoroughly drain and pat dry the corn kernels to prevent a soggy casserole. Extra moisture can make your dish too wet and prevent proper setting.
- Room Temperature Ingredients: Allow eggs and milk to come to room temperature before mixing. This helps create a smoother, more consistent batter.
- Don't Overmix: When combining ingredients, mix just until everything is incorporated. Overmixing can lead to a tough, dense casserole.
- Cheese Options: While the recipe calls for shredded cheese, feel free to experiment with different varieties like sharp cheddar, pepper jack, or a Mexican cheese blend for added flavor.
- Check for Doneness: Use the toothpick test – if it comes out clean and the top is golden brown, your casserole is ready.
- Let it Rest: Allow the casserole to sit for 5-10 minutes after baking. This helps it set and makes cutting and serving much easier.
- Serving Suggestion: For an extra touch, garnish with fresh herbs like chives or parsley to add a pop of color and fresh flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 9g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 75mg
