SUBMITTED BY Rick Thompson
Cheddar Corn Casserole
1 stick butter, 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 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
In a medium saute pan, heat 2 tablespoons of butter over medium heat.
Add onion and peppers and cook until softened, stirring occasionally.
Remove from heat.
Combine remaining 6 tablespoons 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-quart buttered baking dish.
Bake in a preheated 350F oven for 30 to 35 minutes, until puffed and golden.
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