- 1 (15.25 ounce) can sweet white whole kernel corn, undrained
- 1 (14.75 ounce) can cream-style corn
- 1 (8.5 ounce) package dry corn muffin mix (such as Jiffy)
- 1 cup chopped onion
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1/3 cup chopped red bell pepper
Preheat oven to 350 degrees F (175 degrees C).
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Combine whole kernel corn, cream-style corn, muffin mix, onion, butter, eggs, and red bell pepper in a 2-quart casserole dish; stir.
Bake in preheated oven until golden brown and the center is set, about 1 hour.