Scalloped Corn

Print
Source: Buns in my Oven


Scalloped Corn
Adapted from The Homesteading Housewife

2 (15 oz.) cans corn, drained
1 (15 oz.) can creamed corn
diced bell pepper (optional)
diced onion (optional)
2 eggs
1/4 cup butter, melted
1 cup sour cream (light sour cream is fine)
1 box Jiffy cornbread mix
salt and pepper, to taste
1/8 tsp. cayenne pepper

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 inserted in the middle comes out nearly clean.