Description
My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!
Ingredients
- ¼ cup butter
- 1 large onion, diced
- ½ large green bell pepper, diced
- 1 (4 ounce) jar chopped pimento peppers
- 2 eggs
- 1 (8 ounce) package corn muffin mix (such as Jiffy®)
- 1 (4 ounce) can diced green chiles
- 1 (15.25 ounce) can whole kernel corn, with liquid
- 1 (15.25 ounce) can creamed corn
- 1 pint sour cream
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×12-inch baking pan.
- Melt butter in a skillet over medium heat. Add onion
- bell pepper
- and pimento peppers and saute until tender
- about 5 minutes.
- Combine eggs
- corn muffin mix
- green chiles
- whole corn
- and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
- Bake in the preheated oven until casserole is firm
- about 45 minutes.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 8