Recipe By Emma
Published Nov 19th
Prep 20m Cook 35m Additional - Ready In 55m
Servings 1 9X13-inch pan Calories 323.3

Simple and wonderful side dish family-favorite. Sorry, she never shared where this recipe came from.

Recipe Ingredients

  • 2 tablespoons butter
  • 1 onion, minced
  • 1 green bell pepper, minced
  • 1 (16 ounce) can whole kernel corn
  • 1 (16 ounce) can cream-style corn
  • 1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
  • 2 eggs
  • 1 cup sour cream
  • 3 cups shredded Cheddar cheese

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Heat butter in a skillet over medium heat; cook and stir onion and green bell pepper in hot butter until soft, 5 to 10 minutes.
  3. 3 Mix whole kernel corn, cream-style corn, corn muffin mix, and eggs together in a bowl; pour into the prepared baking dish. Spoon sour cream evenly over corn mixture and top with onion mixture and Cheddar cheese.
  4. 4 Bake in the preheated oven until cheese is browned and middle is mostly set, 30 to 45 minutes.

Nutrition Facts

  • Calories 323.3
  • Carbohydrate 29.6 g
  • Cholesterol 74.7 mg
  • Fat 18.6 g
  • Fiber 1.6 g
  • Protein 12.1 g
  • Saturated Fat 10.4 g
  • Sodium 748.7 mg
  • Sugar 5.4 g


  1. I made this for Easter today and it was a big hit! Delicious!
  2. I did not care for this recipe. I thought the melted cheddar on top overpowered the flavor of the corn. The sour cream made clumps in mine.

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