Creamed corn, kernel corn and corn muffin mix all go into this recipe.
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. pkg. corn muffin mix (If you cannot find corn muffin mix you can probably get away with corn meal) 1 C. shredded cheddar cheese
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.