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 Tbsp butter
- 3 chicken bouillon cubes
- 1 1/3 cups warm water
- 3 Tbsp 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° F.
Crumble corn fritters into a large bowl. Add sautéed onions and bell peppers. Add 3 Tbsp 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.Makes 4 Source:
Submitted by: Recipe Group Member
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