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Tony Roma's Corn Fritter Casserole

Notes: This casserole is wonderful with bar-be-que, chicken, or pork chops.

Ingredients:
2 Boxes Jiffy Corn Bread Mix
1 Can Whole Kernel Corn Drained (14.5 -15 oz can)
2 Eggs Beaten
2/3 C. Milk
1/2 C. Onions (finely diced)
1/2 C. Green Bell Pepper (finely diced)
2 Tbs. Butter
3 Chicken Bouillon Cubes
1 + 1/3 C. Warm Water
3 Tbs. Melted Butter
Salt and Freshly Ground Pepper (to taste)

Preparation:
In a medium size bowl mix together the Jiffy mix, drained corn, beaten eggs and milk. In a non-stick fry pan on medium high heat, add just enough vegetable oil to coat bottom of fry pan.
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. When fritters have been completed let cool on paper towels.
In fry pan add 2 Tbs. of butter, place onions and bell pepper in fry pan. Sauté on medium low heat until onions are transparent. Remove fry pan from heat and set aside.
Place chicken bouillon cubes in 1+1/3 C. of water and dissolve.
In large bowl crumble corn fritters, add sautéed onions and bell peppers, add 3 Tbs. melted butter. Pour dissolved chicken bouillon and water mixture over corn and sautéed vegetables and mix well.
Place mixture in well oiled 8"x 8" baking pan and cover with foil. Place in a preheated oven at 350 degrees for 20 - 25 minutes. Remove foil and place back in oven for 10 - 15 minutes.