Tony Roma's Corn Fritter Casserole2 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. Saut? onions and bell pepper until onions are transparent. Remove skillet from heat. Place chicken bouillon cubes in 1 1/3 cups water and dissolve. Preheat oven to 350 degrees F. Crumble corn fritters into a large bowl. Add saut?ed 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. |