Garden Veggie Cornbread Casserole
Garden Veggie Cornbread Casserole
Miz Helen's Kitchen
Ingredients
1 tablespoon olive oil
2 cups whole kernel corn
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow onion, chopped
(optional) 1 jalapeno, seeded and chopped
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 teaspoons thyme
1/2 cup butter, melted and brought to room temperature
1(15 ounce) can cream style corn
1 cup Sour Cream
2 large eggs or 3 small eggs, beaten
1 box Jiffy Corn Muffin Mix
1/2 cup sharp cheddar cheese, shredded
Directions
In a large skillet, heat the olive oil and saute the whole kernel corn, green and red bell pepper, onion, and jalapeno add the seasons and saute until the onion is clear.
In a large mixing bowl mix together the room temperature melted butter with the cream style corn, sour cream, beaten eggs and corn muffin mix. Mix well.
Add the sauted veggies to the batter mix and mix well.
Butter a 3 to 4 quart baking dish.
Pour the batter mixture into the baking dish and sprinkle with the shredded cheese.
Bake at 375 degrees for 50 to 60 minutes, until golden brown on top and set in the middle.
Remove to cooling rack, garnish and cool for 10 minutes before serving.
Enjoy!