Tony Roma's Corn Fritter Casserole

Tony Roma’s Corn Fritter Casserole

2 boxes Jiffy Corn Bread Mix
1 (15 ounce can) can whole kernel corn, drained
2 eggs, beaten
2/3 cup milk
1/2 cup onions, finely diced
1/2 cup green bell pepper, finely diced
2 tablespoons butter
3 chicken bouillon cubes
1 1/3 cups warm water
3 tablespoons melted butter
Salt to taste
Freshly ground pepper to taste

Mix together the Jiffy mix, corn, eggs and milk.

Coat the bottom of a nonstick skillet with vegetable oil. Heat skillet to medium-high. Drop a spoonful of corn fritter mix into skillet. Cook on each side until lightly golden. Place on a paper towel to drain. Add more oil as needed to complete frying all the corn fritters.

Melt 2 tablespoons butter in a skillet over medium low heat. Saute onions and bell pepper until onions are transparent. Remove skillet from heat.

Place chicken bouillon cubes in 1 1/3 cups water and dissolve.

Heat oven to 350 degrees F.

Crumble corn fritters into a large bowl. Add sauteed onions and bell peppers. Add 3 tablespoons melted butter. Pour dissolved chicken bouillon and water mixture over corn and saut ed vegetables and mix well. Place mixture in well greased 8-inch square baking pan and cover with aluminum foil. Bake for 20 to 25 minutes. Remove foil and return to oven for 10 to 15 minutes.