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Crusty Corn Casserole




Source of Recipe


St Louis Post-Dispatch March 18, 2002


Recipe Introduction


June M. Mullen, St. Louis


List of Ingredients






1/2 cup (1 stick) butter or margarine

1 (15-ounce) can cream-style yellow corn, undrained

1 (15-ounce) can whole-kernel yellow corn, undrained

2 eggs, beaten

1 (8-ounce) tub sour cream

1 (8-ounce) box cornbread mix (such as Jiffy)

1 dash onion powder or to taste

1 tablespoon finely chopped green bell pepper or 1 jalapeno pepper, seeded and finely chopped, optional



Recipe



Preheat oven to 350 degrees. While oven preheats, melt butter in oven in an 8-by-12-inch glass baking dish.

Combine cream-style corn, whole-kernel corn, eggs, sour cream, cornbread mix, onion powder and green pepper in a large bowl.

Pour into hot buttered dish. Bake 1 hour or until crust forms and casserole is slightly soft in the center.

Yield: 8 side-dish servings