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)
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.