Corn Spoon Bread with Peppers

By margiekyle

Ingredients

• 1/2 cup butter
• 1/2 cup chopped yellow onion
• 1 14.5 ounce can creamed corn
• 1 15 ounce can corn n' peppers, drained
• 1 cup Daisy Brand Sour Cream
• 2 eggs
• 1 8.5 ounce box corn muffin mix
• 3/4 teaspoon paprika

Preparation

Step 1

Heat the oven to 350 degrees. In a 4-quart saucepan melt the butter. Add the onions and cook, stirring over medium heat, until onions soften and butter browns slightly (5 to 6 minutes). Add the creamed corn and the corn n’ peppers to the onions. Continue cooking for an additional minute. Remove from heat; set aside. In a large bowl beat together sour cream and eggs until well mixed (about 1 minute). Add the corn muffin mix, cooked corn mixture, and paprika to the sour cream mixture. Stir until just moistened. Pour into a greased 2-quart casserole or large skillet sprayed with nonstick spray. Bake the mixture for 50 to 55 minutes or until heated through.