Ingredients:
2 eggs, beaten
1 (8 1/2 ounce) packages Jiffy corn muffin mix
1 cup creamed corn
1 cup whole kernel corn, drained
2 tablespoons pimientos, chopped drained (optional)
1/2 cup butter
1/2 medium green peppers, finely chopped
1 medium onions, finely chopped
1/2 pint sour cream
1 cup shredded cheddar cheese
Directions:
Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a Pyrex serving bowl; set aside.
Saute chopped green peppers and onions in butter until tender.
Pour entire contents of pan (butter and all) on top of corn mixture.
Do not stir into the corn mixture.
Let it set on top of it.
Gently spread it over casserole.
Stir sour cream until it is somewhat spreadable.
Gently spread over the butter, onion, green pepper mixture.
If it mixes a little it is okay, just don’t stir it together.
Top with shredded cheese.
Cover and bake at 400F for 30 minutes.
Casserole should rise like a souffle and bubble around edges, cheese should be nicely browned.
Make take lid off for the last 5 minutes but make sure to watch the cheese so it won’t get too dark!
Servings: 8
Time preparation: 45 min.
Time total: 75 min.