Sour Cream Cheddar Corn Casserole

if desired 1 cup drained corn niblets may be added, and for more lighter fluffier casserole 1/4 tsp baking powder may be added, but it is not necessary.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1⁄4 cup butter, plus
• 2  tablespoons butter, melted
• 1  onion, chopped
• 1  small green bell pepper, chopped
• 1  small red bell pepper, chopped
• 3  eggs
• 1  cup sour cream
• 1 (16 ounce) can  creamed corn
• 1⁄3 cup yellow cornmeal
•  salt and pepper
• 1⁄4 teaspoon cayenne pepper (optional)
• 1⁄2 teaspoon garlic powder (optional) or 2  fresh minced garlic cloves (optional)
• 1 -2  cup  grated cheddar cheese, divided

Directions

1. Set oven to 350 degrees.
2. Grease an 11 x 7-inch baking dish.
3. In a medium saute pan, heat 2 Tbsp of butter over medium heat.
4. Add onion, peppers and minced garlic (if using); cook until softened, stirring occasionally, remove from heat, cool slightly.
5. In a bowl, combine the eggs, 1/4 cup melted butter, sour cream, salt, pepper, cayenne and garlic powder (if using); mix well to combine.
6. Mix in the onion/pepper mixture; stir to combine.
7. Mix in the creamed corn and cornmeal and stir in 1/2 cup grated cheese (can use more cheese if desired); mix to combine.
8. Transfer to prepared baking dish.
9. Sprinkle with 1 cup grated cheese (or more if desired).
10. Bake for 30-35 minutes, or until puffed and golden.