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Corn Casserole

16 oz Corn; whole kernel, canned, drained
16 oz Corn; cream-style
1 pk Jiffy corn muffin mix
2 Whole eggs; well beaten
1 sm Onion; finely chopped
2 tb Green pepper; chopped
1/2 c Margarine
1 pt Sour cream; softened to spread
2 c Cheddar cheese; mild, grated


Put both cans of corn in large bowl. Add Jiffy Corn Muffin mix and well beaten eggs. Mix well, melt butter with onion and green pepper and saute until onion & pepper are almost done. Add to corn mixture and mix well. Put in well greased casserole or 9x12 glass pan. Spread top with sour cream, put cheese on top, sprinkle with paprika. Bake at 350 for 40 minutes. After removing from oven, cover with lid for a few minutes before serving.




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