Creole Corn Casserole

I am confident you, your family and your guests will find this to be one of the best tasting and the the most easily prepared vegetable side-dishes to be found. It is an old Corn Souffle recipe that I bumped up a little by turning it into a Creole-Cajun type casserole. I started taking this to a monthly covered-dish dinner and there was never any left-overs to bring home, so I started doubling the recipe and I got the same results -- still no left-overs. And it is really better after it has been around for a couple of days. Guess I will have to start tripling the recipe, making one large casserole for the dinner and a smaller one to leave at home. I am under strict orders from the dinner group that I am to bring nothing but this dish. This suits me fine for it is so easy to prepare and I get a big kick from seeing my empty dish after the dinner.

• Ready In: 1 hr 5 mins
• Serves: 12-16

Ingredients

• 15  ounces  canned  creamed corn
• 15  ounces  canned corn, whole kernel
• 4  ounces margarine, melted
• 8  ounces sour cream
• 1 (8 1/2ounce) 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.