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