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.