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whole kernel corn cream-style eggs corn muffin onions green pepper butter sour cream Cheddar cheese salt pepper
Viewed: 21 - Published at: 5 years agoIngredients
- 15 oz. can drained whole kernel corn
- 15 oz. can cream-style corn
- 2 eggs, beaten
- 1 box Jiffy corn muffin mix
- 2 onions, chopped finely
- 1 green pepper, chopped finely
- 1 stick butter
- 1 pt. sour cream
- 2 c. grated Cheddar cheese
- salt to taste
- pepper to taste
Method
- Saute onion and green pepper in butter.
- Fold corn into beaten eggs.
- Add Jiffy mix to egg mixture, then add onion and green pepper.
- Put in well-greased 9 x 12-inch baking dish.
- Spread with sour cream and cheese.
- Sprinkle with paprika.
- Bake at 375° for 40 minutes.
- Serves 8 to 10.
