Holiday Corn Bake

My dear sweet sister introduced this spoon bread-like recipe to us at Easter one year. It has since become a tradition. I love the creamy texture contrasted with the peppers inside and sour cream on top. Looking at the recipe I would never have tried it, but it's mistakenly comforting. Thank goodness someone in our family routinely tries new recipes (and actually follows them) on a regular basis:) serves 10 or more
Photo by connie g.
Adapted from keyingredient.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 1/2

    cup butter

  • 1

    small onion, chopped

  • 1/2

    medium pepper, chopped (combination of red and yellow)

  • 1

    can whole kernel corn, undrained

  • 1

    can cream style corn, undrained

  • 1

    box Jiffy corn muffin mix

  • 3

    eggs, beaten slightly

  • 1/2-1

    cup sour cream

  • 1

    cup grated cheddar cheese

Directions

Saute onion and pepper in butter. In greased casserole, mix both cans of corn, muffin mix, eggs, sauteed vegetables and butter. Top with dollops of sour cream and sprinkle with cheese. Bake at 325 degrees for 45-55 minutes until set. May need to cover the first or last 20-30 minutes of baking to prevent over browning. You will know it has set when it puffs up throughout.

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