Two-Corn Casserole
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. pkg. 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.







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