My Mom gave me this recipe after fixing it for Christmas this last year. The original recipe calls for more butter - but I've gotten by with a half stick vs a whole stick of butter.
1/2 stick of butter - melted, 2 eggs - slightly beaten, 1 can whole kernel corn - undrained, 1 can creamed corn, 1 pkg corn bread mix (we use Jiffy), 1 cup sour cream (I use light or nonfat), 1 red pepper - diced.
Preheat oven to 425 degrees. Combine ingredients together and pour in a greased 9" x 13" casserole dish and bake for 40 - 45 minutes or until knife comes out clean in the middle.
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