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Cheesy Creamed Corn Casserole
 

1 stick butter, melted  1 large onion, chopped  1 small green bell pepper, chopped  1 small red bell pepper, chopped  3 eggs  1 cup sour cream  1 –14.5 oz. can creamed corn  1/3 cup yellow cornmeal  ¼ t salt  ¼ t pepper  1 cup cheddar cheese, shredded  In a medium sauté pan, heat 2 T of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat. Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese, onion and peppers. Turn into a 2-quart buttered baking dish. Bake in a preheated 350º F. oven for 30 to 35 minutes, until puffed and golden. 8 Servings

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.