We used to make a batch on Sunday evening, and have with beer while watching football.
They can be a yummy warm vegetarian meal, or served as a side dish, or appetizer.
These are good left-over the next day. They aren't as crunchy as when they were first cooked, but make a really good breakfast.
They are GREAT to grab and go as you head out the door to work or school.
I love corn, but have naver liked corn in other dishes.....this is the one exception!
Step 1: Step 1 the Recipe and Options
1 box of your favorite corn muffin mix. I used JIFFY because it's readily available (at least in the US) and is VERY inexpensive.
1 C frozen corn thawed (fresh may be used)
2 whole eggs
4 slices of bacon cooked, and crumbled
1/2 C chopped onion
1/2 C chopped red bell pepper
Oil for frying
2 cups of corn
Green Bell Pepper or a combination of sweet and hot peppers
1/2 - 1 cup shredded cheddar cheese
1.5 Tablespoons of any combination of spices like Garlic, Rosemary, Thyme, Basil
Sprinkle with Freshly ground sea salt or Parmesan cheese while still hot
Step 2: Step 2 the Tools, and Method (chop and Mix)
Fork, or wisk
Medium sauce pan, or deep fryer
Cook bacon by whichever method you prefer. When it is cooled, crumble it into bowl.
While the bacon is cooling, chop the veggies and add to the bowl.
Combine the rest of the ingredients....EXCEPT the oil, to the bowl and mix well.
Step 3: Step 3 Heat, and Sizzle
Drop batter by rounded Tablespoon into oil, using caution to hold the spoon close to the hot oil to avoid splatter.
Step 4: Step 4 Cook, and Flip (turn)
Remove to paper towels to drain.
Step 5: Step 5 SERVE, and Enjoy
Serve with fresh ground sea salt or Parmesan Cheese
Serve with a little warm syrup, or a dusting of sugar for breakfast