This is delicious side dish. When taken to potlucks, the recipe is often asked for and and the casserole dish is always empty. Sally Babcock
- CourseSide Dish
8 20 minutes
- 1 large green pepper diced
- 1 medium Onion diced
- 1/2 cup Butter
- 2 large eggs beaten
- 1 can corn 15 ounces
- 1 can cream corn 14.75 ounces
- 1/2-1 cup sour cream
- 1 box Jiffy corn bread 10 ounces
- 2 cups cheddar cheese shredded
Sautee onion and green pepper and cool.
Mix corn, beaten eggs, sour cream, and box of cornbread.
Combine onion and green pepper mixture with corn, beaten eggs, sour cream, and box of cornbread.
Place in 9 x 13 greased pan.
Top casserole with cheddar cheese.
Bake in 350 degree oven for 45 minutes until casserole is firm.
Can substitute 1/2 recipe of gluten free cornbread for box of cornbread mix.
Can double the recipe and use the single recipe ingredients for butter and cheddar cheese. Baking time will increase by ten to 15 minutes.