Cornbread Dressing Fritters
Channel: Food For the Soul
Date: 03/09/2020

These Cornbread Fritters are delicious with your soups and stews and even alone for a snack.  They really are delicate to mold but pack them good and you will be happy you have them on the table.  

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NOW FOR THIS DELICIOUS RECIPE:
Cornbread Dressing Cakes
2-3 GREEN ONIONS (SCALLIONS) CHOPPED
2 TBSP. BELL PEPPER (OPTIONAL)
2 TBSP. OLIVE OIL
1 STALK CELERY (CHOPPED)
1/2 TSP. PEPPER
1/4 CUP SOUR CREAM
2 LARGE EGGS
2 TSP. POULTRY SEASONING OR SAGE
1/2 PONE COOKED CORNBREAD (OR LEFTOVER CORNBREAD) CRUMBLED 
SMALL JAR OF PIMENTOS (OPTIONAL)

 I used half pone of leftover cornbread that was made with a 2-cup cornmeal mix recipe the night before. Or just cook 1 cup recipe “Cornbread for Two pg. 41”

Sauté onion & chopped bell pepper in olive oil until tender (about 2 minutes).  Place in glass mixing bowl, add remaining ingredients, mix well.  Preheat iron skillet on the stove top.  Add cooking oil covering bottom until oil is 1/4 inch high.  Using a large spoon place dollops of mix in skillet.  Cook on medium heat.  Brown both sides. Take out and place on plate covered with paper towels.  Serve with dinner and enjoy!