Storm the Cassoulet

Corn Bake

on December 24, 2013

cornbake

Ingredients:

1 small onion, diced

½ small green pepper, diced

½ cup butter

1 cup grated cheddar cheese

1 can cream style corn

1 can whole kernel corn (don’t drain)

1 8-oz box corn muffin mix

1 cup sour cream

3 eggs

Method:

Preheat oven to 350 degrees.

Sauté onion and green pepper in butter.

Mix both cans of corn, muffin mix, and eggs.

Add the sautéed mixture and pour into a 2-qt casserole dish.

Mix sour cream and grated cheese.

Spoon on top of the corn.

Bake for 45 min.

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