Creamed corn, kernel corn and corn muffin mix all go into this recipe.
Ingredients
1/2 C. butter
3/4 C. green pepper
1/3 C. onion
1 17 oz. can cream style corn
1 17 oz. can whole kernel corn, undrained
3 eggs, well beaten
1 8 1/2 oz. package corn muffin mix (If you cannot find corn muffin mix you can probably get away with corn meal)
1 C. shredded cheddar cheese
Directions
Spray 2-qt. casserole with nonstick cooking spray. In a small skillet, melt butter. Add green pepper and onion; sauté until crisp tender. In a large bowl, combine cream style corn, whole kernel corn, eggs and corn muffin mix; blend well. Add onion mixture; mix well. Pour into casserole; sprinkle with cheddar cheese on top. Bake at 350 degrees for 55-65 minutes or until firm and set. Let stand 5 minutes before serving.
