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Corn Casserole #2

Corn Casserole #2

The green pepper in this gives it a more complex flavor.

Corn Casserole


1 can whole kernel corn (drained)
1 can creamed corn
2 eggs
1 box Jiffy Corn Muffin mix
Black pepper to taste (optional)
1/2 cup butter or margarine
l large onion (diced)
1 green pepper (diced)
1 -8 oz. carton sour cream
2 cups shredded mild cheddar cheese

Saute onion and pepper in butter in medium skillet.  In a large bowl, combine corn, eggs, muffin mix. Mix well and season to taste (usually
just pepper). Add sautéed onion and green pepper; add sour cream.  Mix well and pour into greased 9" x 13" baking dish.  Bake at 375-400 degrees
about 30 minutes.  Sprinkle cheese on top and let melt.