TONY ROMA'S® CORN FRITTER CASSEROLE

Tony Roma's® Corn Fritter Casserole

2 Boxes Jiffy Corn Bread Mix

1 Can Whole Kernel Corn Drained (14.5 -15 oz can)

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 C. Boiling Water

3 Tablespoons Melted Butter

Salt and Freshly Ground Pepper (to taste)

In a medium size bowl mix together the Jiffy mix, drained corn, beaten eggs and milk. In a skillet on medium high heat, add vegetable oil. Drop a serving size spoon full of corn fritter mix in fry pan. Do not let Corn fritter patties touch one another while frying. Cook on each side until lightly golden. When done place on paper towel to drain. You may need to add more oil while frying all of the corn fritters.

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In a skillet melt 2 tablespoons. of butter, add onions and bell pepper and sauté on medium low heat until onions are transparent. Remove from heat and set aside. Place chicken bouillon cubes in boiling water and dissolve. In large bowl crumble corn fritters, 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.

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Place mixture in well oiled 8"x 8" baking pan and cover with foil. Bake for 20 - 25 minutes. Remove foil and place back in oven for 10 - 15 minutes.