A family favorite for fall and Thanksgiving dinners! It's no-fail.
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6 tablespoons butter, melted
1 red bell pepper, diced 1 small onion, diced 1 to 2 tablespoons olive oil for sauté 1 and 1/4 cups flour 1/3 cup sugar 2 and 1/2 tablespoons baking powder 1/2 teaspoon salt dash black pepper 6 eggs, lightly beaten 1/2 cup sour cream or heavy cream 1 (8 ounce) can cream-style corn 1 (8 ounce) can regular corn, drained well |
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- Melt butter and set aside to cool just a bit.
- Sauté diced onions and peppers in a bit of olive oil until onions are translucent and peppers are soft. Remove from heat and set aside to cool a bit.
- Combine all dry ingredients with a whisk or fork and set aside.
- In a separate bowl, whisk eggs. Add in the melted butter, sour cream, and both cans of corn. Stir in the dry ingredients and the sautéed vegetables.
- Pour into a greased casserole dish (9 x 13 inch).
- Bake in 350 degree preheated oven for about 40 minutes or until golden brown.
