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1/2 cup butter or margarine (1 stick)
2 tablespoons chopped green bell pepper
3 tablespoons chopped onion
1 box (8-1/2 ounces) corn muffin mix
1 can (16 ounces) cream-style corn
1 can (16 ounces) whole kernel corn, drained
2 eggs, beaten
Preheat oven to 375 degrees. Melt butter with the pepper and onion and saute until soft. In a large mixing
bowl, combine muffin mix, the two corns and the butter mixture. Stir in the eggs; mix well.
Put into a well-greased 9x12-inch glass baking pan. Bake in pre-heated oven at 375 degrees for 30
minutes. Let set for 10 minutes.