Recipe: Tony Roma's Corn Fritter Casserole

Tony Roma's Corn Fritter Casserole

2 Boxes Jiffy Corn Bread Mix
1 (15 oz. 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 and freshly ground pepper (to taste)

In a medium size bowl mix together the Jiffy mix, corn, eggs and milk. In a non-stick fry pan on medium high heat, add just enough vegetable oil to coat bottom of fry pan. Drop a serving size spoon full of corn fritter mix in fry pan. Cook on each side until lightly golden. When done place on paper towel to drain. You may need to add more oil while frying all of the corn fritters.

In fry pan, melt 2 Tbs. of butter on medium low heat.

Saute onions and bell pepper until onions are transparent. Remove fry pan from heat and set aside. Place chicken bouillon cubes in 1 1/3 cups water and dissolve. In large bowl crumble corn fritters, add sauteed onions and bell peppers, add 3 Tbs. melted butter. Pour dissolved chicken bouillon and water mixture over corn and sauteed vegetables and mix well. Place mixture in well oiled 8"x 8" baking pan and cover with foil.

Place in a preheated oven at 350F for 20-25 minutes. Remove foil and place back in oven for 10-15 minutes.