Tony Roma's Corn Fritter Casserole

2 boxes Jiffy corn bread mix
1 15oz can whole corn, drained
2 eggs, beaten
2/3 C milk
1/2 C onions, finely diced
1/2 C green bell pepper, finely diced
2 T butter
3 chicken bouillion cubes
1 1/3 C warm water
3 T melted butter
 salt
freshly ground pepper


Mix together the jiffy mix, corn, eggs and milk.
Coat bottom of a non stick skillet with vegetable oil.
Heat skillet to med -high heat.
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 T butter in a skillet over med low heat.
Saute onions and bell pepper until onions are transparent.
Remove skillet from heat.
Place chicken bouillon cubes in 1 1/3 C water and dissolve..
Pre heat oven to 350 degrees F.

Crumble corn fritters into a large bowl.
Add sauteed onions and bell peppers.
Add 3 T melted butter.
Pour dissolved chicken bouillon and water mixture over corn fritters and sauteed veggies and mix well.
Place mixture in well greased 8-inch square baking dish and cover with foil.
Bake for 20-25 minutes.
Remove foil and return to oven for another 10-15 minutes.