Tony Roma's Corn Fritter Casserole(Copycat/Clone)

Tony Roma's Corn Fritter Casserole(Copycat/Clone)

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

Mix together Jiffy mix, corn, eggs & milk.

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

Melt 2 T butter in skillet over med-lo heat.

Sauté onions & bell pepper until onions are transparent. Remove skillet from heat. Place chicken bouillon cubes in 1 1/3 c. water & dissolve. Preheat oven to 350 degrees. Crumble fritters into large bowl. Add sautéed onions & bell peppers. Add 3 T. melted butter. Pour dissolved chicken bouillon & water mixture over corn & sautéed vegetables & mix well. Place mixture in well greased 8" square baking pan & cover w/aluminum foil. Bake 20-25 min. Remove foil & return to oven for 10-15 min.