Tony Roma's Corn Fritter Casserole
Source of Recipe
the web
List of Ingredients
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 tablespoons butter
3 chicken bouillon cubes
1 1/3 cups warm water
3 tablespoons melted butter
salt and freshly ground pepper (to taste)Recipe
In a medium size bowl mix together the Jiffy mix, corn, 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. 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.
In fry pan, melt 2 Tbs. of butter on medium low heat.
Saute onions and bell pepper until onions are transparent. Remove fry
pan from heat and set aside. Place chicken bouillon cubes in 1 1/3 cups
water and dissolve. In large bowl crumble corn fritters, add sauteed
onions and bell peppers, add 3 Tbs. melted butter. Pour dissolved
chicken bouillon and water mixture over corn and sauteed vegetables and
mix well. Place mixture in well oiled 8"x 8" baking pan and cover with
foil.
Place in a preheated oven at 350F for 20-25 minutes. Remove foil and
place back in oven for 10-15 minutes.
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