Corn Casserole
1/2 cup (1 stick) butter, melted
1 egg, beaten
1 can (14.75 ounce) creamed corn
1 can (15.25 ounce) whole kernel corn, drained
1 box (8.5 ounce) Jiffy corn muffin mix
1 small onion, chopped
1 bell pepper, chopped (optional)
1 cup grated Cheddar cheese
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Combine the butter, egg, creamed corn, whole kernel corn, cornbread mix, onion, bell pepper and cheese; mix well. Pour into prepared baking dish, bake for 30 minutes.