Heat the oil in a nonstick skillet over medium heat.
In a large bowl, mash the grits with a potato masher. Add the bean mix, baking mix, cheese, eggs and corn, and stir until well blended and incorporated.
Using a small ice cream scoop, drop the batter by the heaping tablespoon full into the skillet. Cook until cooked through and golden brown, about 3 minutes per side. Repeat with the remaining batter. Remove the fritters to a plate lined with a brown paper bag or paper towel to drain.
While the fritters are cooking, in a medium bowl, combine the sour cream, parsley and season with salt and pepper.
Transfer the fritters to a serving dish and serve with the sour cream mixture on the side.
Recipe copyright Sandra Lee, 2011