Yield: 10 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine |
| 1 \N | Onion; chopped |
| 1 \N | Green pepper; chopped |
| 17 ounces | Whole kernal corn; undrained |
| 15 ounces | Cream style corn |
| 2 \N | Eggs; beaten |
| 8½ ounce | Cornbread mix |
| 8 ounces | Sour cream |
| 4 ounces | Cheddar cheese; grated |
Melt the margarine in heavy skillet. Saute the onions and green peppers in margarine. Turn off the heat and add the corn and beaten eggs. Add the dry cornbread mix and blend well. Pour the mixture into a greased 9 x 13 pan. Bake at 350 for 45 minutes. Remove the pan from the oven and spread the sour cream over the casserole.
Sprinkle the grated cheese over the sour cream. Return the casserole to the oven and bake just until the cheese is melted. Source: Beverly Hillbillies Cookbook Submitted By MEG ANTCZAK On 03-14-95