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1 stick butter, melted
Pre-heat oven to 350°F.
In a medium sauté 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 for 30 to 35 minutes, until puffed and golden.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 16-ounce can creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
Here's a casserole that would be much better served warm, I think. It would be a very good dish for Shavuot.