Ingredients
- 2 15 oz. cans corn, drained
- 1 15 oz. can creamed corn
- diced bell pepper (I omitted this.)
- diced onion (Ditto.)
- 2 eggs
- 1/4 cup butter, melted
- 1 cup sour cream (I used light sour cream and it worked fine.)
- 1 box Jiffy cornbread mix
- salt and pepper, to taste
- 1/8 tsp. cayenne pepper
Directions
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Pre-heat oven to 350 degrees. In a large mixing bowl, combine all ingredients and stir together. Pour into an 8×8 or 9×9 dish and bake for 45-50 minutes or until the center is set and a knife instered in the middle comes out nearly clean.