Skillet Baked Chili-Butter Corn Fritters

• 1/2 cups Cornmeal
• 1/4 cups All-purpose Flour
• 1 whole Large Egg, Beaten
• 1/2 cups Onion, Finely Diced
• 1/2 sticks Sweet Cream Butter
• 1 can (16 Oz. Size) Niblet Corn (drain Juices) Or You Can Use Fresh Corn Cut Off The Cob (sub 2 Cups For The Can)
• 1-1/2 Tablespoon Chili Powder
• 1/4 teaspoons Cumin
• 1/2 teaspoons Black Pepper
• 2 Tablespoons Canola Oil

1. Preheat oven to 375 F.
2. In a large mixing bowl add cornmeal, flour and beaten egg and mix together well. Add onion and incorporate it into the mixture.
3. In a 10" skillet over low heat, melt the butter. Then add the corn niblets, chili powder, cumin and black pepper. Stir to mix and heat for 4-5 minutes, then remove from heat. Add skillet ingredients into the mixing bowl ingredients and stir with a spatula to mix well.
4. Add canola oil into a clean oven-safe skillet or baking dish. Form the corn mixture into 4" diameter patties. Place formed corn fritters into the skillet. Put skillet into the oven and cook for 15-20 minutes until golden brown.
5. I recently served this with baked chicken and it was a hit in my household! Hope you will enjoy!

cornmeal, ubc, egg, onion, sweet cream butter, niblet, chili powder, ubc, black pepper, canola oil

Taken from tastykitchen.com/recipes/sidedishes/skillet-baked-chili-butter-corn-fritters/ (may not work)