Tony Roma's Corn Fritter Casserole
macklinda Tue 5 Jul 2005 7:17 am
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. Sauté 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 sautéed onions and bell peppers.
Add 3 tablespoons melted butter. Pour dissolved chicken bouillon and water
mixture over corn and sautéed 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.