Tony Roma's Corn Fritter Casserole
2 (8.5-ounce) boxes Jiffy corn bread mix
1 (15-ounce) can drained whole kernel corn
2/3 cup milk
Salt and pepper, to taste
2 tablespoons butter
½ cup finely diced onions
½ cup finely diced green bell pepper
3 chicken bouillon cubes
11/3 cups warm water
3 tablespoons melted butter
Preheat the oven to 350°F.
Mix together the corn bread mix, corn, eggs, milk, salt and pepper.
Coat the bottom of a nonstick skillet with vegetable oil. Heat the 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 the onions and bell pepper for 2–3 minutes until the onions are transparent. Remove the skillet from the heat.
Place the bouillon cubes in the water and dissolve.
Crumble the corn fritters into a large bowl. Add the sautéed onions and bell pepper. Add 3 tablespoons of melted butter. Pour the dissolved chicken bouillon and water mixture over the corn and vegetables and mix well.
Place the mixture in a well-greased 8" square baking pan and cover with aluminum foil. Bake for 20–25 minutes. Remove the foil and return to oven for 10–15 minutes.