• 1 onion chopped
• 1 large carrot, chopped
• 1 green pepper, chopped
• 1 stick butter
• 3 eggs
• 8 oz sour cream
• 1 8½ oz Jiffy corn muffin mix
• 1 can whole kernel corn
• 1 can creamed corn
• Pam spray or shortening
• Optional: salt and black pepper

Sauté the onions, carrots and peppers in the butter. Beat the eggs in a large bowl. Add the sour cream and corn muffin mix. Stir well. Add both cans of corn undrained. Add the sautéed vegetables. Stir until well mixed.

Pour into a Pam sprayed or greased 9x13 baking dish. Bake at 325°F to 350°F for 45 to 50 minutes. Do not overcook.

Note: I add a small can of green chilies to this for variety.

-- Submitted by: Darrell Harris