1/2 c. butter
1 small onion, chopped
1/2 green pepper, chopped
1 (16oz) can whole corn
1 (16oz) cream corn
3 eggs
1 c. sour cream
4 oz. shredded cheddar cheese
1 (8 oz.) pkg. corn muffin mix
preheat oven to 350
Coat a 3 quart baking dish with vegetable spray.
In skillet, sauté onion and green pepper in
the 1/2 cup butter until tender.
Combine corn, liquid, eggs, sour cream, cheese, and
muffin mix with the sautéed vegetables.
Pour in baking dish.
Bake at 350 for 45 minutes.
Serves 8-10
Recipe from Peace Lutheran Church Cookbook, Fremont, IN
