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Corn Casserole
½ bell pepper, chopped
1 medium onion, chopped
1 stick butter
1 can yellow creamed corn
1 can yellow whole kernel corn (or fresh, cut from cob)
1 can Rotel tomatoes, drained
2 eggs, beaten
1 box Jiffy cornbread mix
½ pint sour cream
8 oz. Cheddar cheese, grated
Preheat oven to 350 F. Sauté pepper and onion in butter. In large bowl, combine corn (with liquid from cans), drained Rotel tomatoes, eggs, cornbread mix, sour cream and sautéed mixture. Stir well. Pour into casserole dish. Sprinkle on grated cheese. Bake at 350 degrees for 30 minutes or until done in the middle. (I always double and sometimes triple this recipe if I have a big crowd.)
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