Corn Casserole

Photo by https://www.pexels.com/@adonyi-foto/

From the kitchen of Steve Barkwell Sr.

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 9×9 baking dish.

Pour mixture into dish.

Bake @ 350 for 45 minutes or until the top is golden.

NOTE

I made this casserole for my annual fishing trip to Gouin, Canada. It went well with our fresh caught fish.