Title: Ozark Corn Casserole
Categories: Vegetable Side
Yield: 10 Servings
| 1/2 | c | Margarine |
| 1 | | Onion; chopped |
| 1 | | Green pepper; chopped |
| 17 | oz | Whole kernal corn; undrained |
| 15 | oz | Cream style corn |
| 2 | | Eggs; beaten |
| 8 1/2 | oz | Cornbread mix |
| 8 | oz | Sour cream |
| 4 | oz | Cheddar cheese; grated |
Melt the margarine in heavy skillet. Saute the onions and green peppers in
margarine. Turn off the heat and add the corn and beaten eggs. Add the dry
cornbread mix and blend well. Pour the mixture into a greased 9 x 13 pan.
Bake at 350 for 45 minutes. Remove the pan from the oven and spread the
sour cream over the casserole. Sprinkle the grated cheese over the sour
cream. Return the casserole to the oven and bake just until the cheese is
melted. Source: Beverly Hillbillies Cookbook