1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16 oz.) creamed corn
1/3 cup yellow cornmeal
1/4 tsp. salt
1/4 tsp. pepper
1 cup cheddar cheese, shredded
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| CHEDDAR CORN CASSEROLE | ||||
| Serves 8 | ||||
| 1 stick butter (4 oz.), melted 1 large onion, chopped 1 small green bell pepper, chopped 1 small red bell pepper, chopped 3 eggs 1 cup sour cream 1 can (16 oz.) creamed corn 1/3 cup yellow cornmeal 1/4 tsp. salt 1/4 tsp. pepper 1 cup cheddar cheese, shredded |
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| In a medium saute pan, heat 2 tbsp. of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat. Combine remaining 6 tbsp. butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and onion-pepper mixture. Turn into a 2-qt. buttered baking dish. Bake in a preheated 350 oven for 30-35 minutes, until puffed and golden. | ||||