2 beaten eggs*
1 (14 oz.) can cream style corn
8 oz. dairy sour cream
1/4 cup milk
1/2 cup (1 stick) butter, melted
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
OR red pepper flakes
1 (14 oz.) can whole kernel corn, drained
1 1/2 cups shredded Mozzarella cheese
1/2 cup chopped pepperoni
1/4 cup sliced black olives
1/4 cup chopped onion
1 package Jiffy cornbread mix
1/4 cup grated Romano cheese

Preheat oven to 350°F (325°F for glass) and coat a 13x9-inch baking pan with cooking spray.

In a large bowl, combine eggs, cream style corn, sour cream, milk, melted butter, oregano, salt and pepper. Stir in whole kernel corn, Mozzarella cheese, pepperoni, black olives and onion. Stir in cornbread mix until just moistened. Pour batter into prepared baking pan.

Bake 45 to 60 minutes or until knife inserted into center comes out clean and top is golden. Remove from oven and sprinkle top of casserole with grated Romano cheese. Allow to stand 5 to 8 minutes before serving.

OR cook in Crock-Pot on LOW 6 to 8 hours or on HIGH 4 hours, until edges are golden brown and knife inserted into center comes out clean. Spoon out servings from Crock-Pot.

Submitted by: Rose