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.
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|Serving Size: 1 (160g)|
|Recipe Makes: 8|
|Calories from Fat: 128 (61%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 284mg||87 %|
|Sodium 325.6mg||11 %|
|Potassium 231.8mg||6 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 11.4g|
|Protein 9.9g||14 %|
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Calories per serving: 210
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