8 tablespoons (1 stick) melted butter, divided
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (about 15 ounces) cream-style corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar or pepper jack cheese
Preparation
In a medium skillet, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until tender, 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 the onion-pepper mixture.
Turn into a 2-quart buttered casserole. Bake in a preheated 350 degree oven for 30 to 35 minutes, until puffed and golden.
