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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Directions:
- 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. sauté 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° F.
- Crumble corn fritters into a large bowl. Add sautéed onions and bell peppers. Add 3 Tbsp melted butter. Pour dissolved chicken bouillon and water mixture over corn and sautéed 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.