Ready in 45 minutes
"Loved this recipe. I am a big fan of anything having to do with cornbread, being from the south, and this surely did not disappoint. Am already planning another meal to pair with it in the near future."
Mix together the Jiffy mix, corn, eggs and milk.
Coat the bottom of a nonstick skillet with vegetable oil. Heat skillet to medium-high. 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 tablespoons butter in a skillet over medium low heat. saute onions and bell pepper until onions are transparent. Remove skillet from heat.
Place chicken bouillon cubes in 1 1/3 cups water and dissolve.
Preheat oven to 350 degrees F.
Crumble corn fritters into a large bowl. Add sauteed onions and bell peppers. Add 3 tablespoons melted butter. Pour dissolved chicken bouillon and water mixture over corn and sauteed vegetables and mix well. Place mixture in well greased 8-inch square baking pan and cover with aluminum foil. Bake for 20 to 25 minutes. Remove foil and return to oven for 10 to 15 minutes.