1 - 17 oz can cream style corn 1 - 17 oz can whole kernel corn 1 stick margarine 2 eggs - beaten 1 - 8 oz sour cream 1 - onion chopped 1 bell pepper chopped 1 tsp flour 1/2 box Jiffy cornbread mix
Saute onion and pepper in margarine. Add to drained corn, sour cream and beaten eggs. Mix flour with cornbread mix. Add to mixture last. Put in a 3 qt casserole dish that has been sprayed with butter flavored Pam. Cook at 350 degrees for 45 to 50 minutes.
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