Creole Corn Casserole

Name: Creole Corn Casserole
Ingredients: 15 ounces canned creamed corn; 15 ounces canned corn, whole kernel; 4 ounces margarine, melted; 8 ounces sour cream; 1 (8 1/2 ounce) box Jiffy cornbread mix; Options; 1 teaspoon tony chachere's creole seasoning; 1/2 cup green pepper, chopped; 1/2 cup onion, chopped

9 ingredients

7 steps

Ingredients

15 ounces canned creamed corn
15 ounces canned corn, whole kernel
4 ounces margarine, melted
8 ounces sour cream
1 (8 1/2 ounce) box Jiffy cornbread mix
Options
1 teaspoon tony chachere's creole seasoning
1/2 cup green pepper, chopped
1/2 cup onion, chopped

Directions

1

Preheat oven to 400-degrees.
2

Prepare a 9x9-inch baking dish (lightly grease and flour).
3

Place all five ingredients into a bowl and mix thoroughly.
4

Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
5

Options:
6

The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
7

The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.

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