1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
4 tbsp. (1/2 stick) butter, divided
1 (15 oz.) can creamed corn
1 (15 oz.) can mexicorn, drained (corn w/ sweet red and green peppers)
1 (8 oz.) tub dairy sour cream
2 eggs, slightly beaten
1/4 cup sugar
1 cup shredded cheese
1 (6 oz.) pkg. Mexican-style corn muffin mix (I use Martha White)

Preheat oven to 350°F. Spray a 9x9-inch casserole dish with non-stick cooking spray (Pam). Set aside.

Sauté onions, bell pepper and celery in 1 tablespoon of butter. Mix all ingredients together in a large bowl. Pour into prepared casserole dish.

Bake at 350°F for 1 hour.

Submitted by: Jacqueline Williams