Corn Casserole

By Lindae999

Scalloped corn - variations.

Ingredients

• 1 stick margarine
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 green hot pepper, chopped
• 1 package Jiffy cornbread mix
• 1 can whole kernel corn
• 1 can cream corn
• 2 eggs
• 1 cup shredded Cheddar cheese

Preparation

Step 1

Melt margarine in skillet. Add onion and peppers; cook until soft. Pour into mixing bowl; add remaining ingredients and mix well. Spread shredded cheese on top. Bake in a 350 degree oven until bubbly on top.

Scalloped corn - Melt 1 stick of butter, add a can of whole kernel corn drained; 1 can creamed corn, undrained, 1 box Jiffy cornbread mix and 1 cup sour cream. Mix all ingredients together in bowl. Bake at 350 for 30 minutes.

Charlene's version - Use 1 box Jiffy cornbread mix, 3 eggs, 8 oz of sour cream, 1/2 stick of margarine melted, and 8 oz cream-style corn. Bake at 400 degrees for 20 minutes.

Susan's version - use 2 - 15 oz cans whole kernel corn, drained; 3 - 15 oz cans creamed corn; 3 eggs, 12 oz sour cream; 1 stick butter, melted; 1 box Jiffy cornmeal mix. melt the butter in pan, pour other mixed ingredients on top. Bake in 13X9 inch pan at 350 degrees for 35 minutes.