Tony Roma's Corn Fritter Casserole

2 boxes Jiffy Corn Bread Mix
1 (15 ounce 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 to taste
Freshly ground pepper to taste

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. Saut