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Best Corn Casserole




Source of Recipe


Barbara Hurley


List of Ingredients




# One 16- to 17-ounce can creamed corn
# One 16- to 17-ounce can whole kernel corn (or 16 ounces frozen corn, not cooked, plus 1/2 cup water)
# 1 medium to large onion, chopped
# 1 medium to large red sweet bell pepper, chopped
# 1 stick butter, melted
# 8 ounces sour cream
# 2 eggs, beaten
# One 6-ounce package corn muffin mix, such as Jiffy or Betty Crocker
# 1 teaspoon baking powder
# 1 cup cheddar cheese, shredded, optional

Recipe



Preheat oven to 400 degrees. In a large bowl combine corn, onion, pepper, melted butter, sour cream and eggs. In a small bowl, add corn muffin mix and baking powder, stir together, then add to corn mixture and stir until all is moistened. Pour into a glass 9-by-13-inch baking dish. If desired, sprinkle with cheddar cheese. Bake uncovered for 30 minutes at 400 degrees.