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Cheddar Corn Casserole

    1 stick butter, melted
    1 large onion, chopped
    1 small green bell pepper, chopped
    1 small red bell pepper, chopped
    3 eggs
    1 cup sour cream
    1 can (16 oz.) creamed corn
    1/3 cup yellow cornmeal
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 cup cheddar cheese, shredded

  In a medium saute pan, heat 2 tablespoons of butter over medium
 heat. Add onion and peppers and cook until softened, stirring
 occasionally. Remove from heat.
  Combine remaining 6 tablespoons butter, eggs, and sour cream in a
 large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt
 and pepper. Stir in cheese and onion-pepper mixture.
  Turn into a 2-quart buttered baking dish. Bake in a preheated 350F
 oven for 30 to 35 minutes, until puffed and golden.