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fatkats Tony Romas Corn Fritter Casserole

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  • fatkats Tony Romas Corn Fritter Casserole

    fatkat Posted April 12, 2006 02:58 PM
    Tony Roma's Corn Fritter Casserole

    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.