Ingredients

• 2 15 oz. cans corn, drained
• 1 15 oz. can creamed corn
• diced bell pepper (I omitted this.)
• diced onion (Ditto.)
• 2 eggs
• 1/4 cup butter, melted
• 1 cup sour cream (I used light sour cream and it worked fine.)
• 1 box Jiffy cornbread mix
• salt and pepper, to taste
• 1/8 tsp. cayenne pepper

Directions

1. 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 instered in the middle comes out nearly clean.

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