In a pan, saute:
1/2 c butter, melted
1/2 medium onion, chopped
1/2 c celery, diced
1 red or green pepper, diced
Saute until soft.  
Stir in:
1 c sour cream
Transfer to a large bowl.
Add:
2 eggs, beaten
8.5 oz package corn bread mix
15 oz can whole kernel corn, drained
15 oz can creamed corn
1 Tbsp parsley
Lightly grease a 9x9 baking dish.
Pour mixture into dish.
Bake @ 350 for 45 minutes
or until the top is golden.
From the kitchen of Stephen Barkwell.  I made this
casserole for my annual fishing trip to Gouin, Canada.  It
went well with our fresh caught fish.
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