1 (15 oz.) can cream corn
1 (15 oz.) can whole corn (drained)
16 oz. dairy sour cream
1/2 cup diced onion
1/2 cup diced green pepper (or red pepper for a totally different flavor)
1 box Jiffy cornbread mix
1/2 cup (1 stick) butter

Can be mixed in the same dish it is baked in. Do not grease casserole dish.

Bake at 350°F for 50 to 55 minutes. Top with Parmesan cheese from a bag five minutes before removing from oven.

Submitted by: K.A. Holly