Grandpa Kline's Poppycock {Not Your Average Caramel Corn}

Without argument, this is the best corn casserole out there. Having made this in Arizona on numerous occasions, I always get the comment, "I have never had anything like this before. It is really good." So, perhaps corn casserole is more of a Southern thing? I am not sure, but I do know that this has always been a Sunday favorite accompanying Mom's delicious roast, potatoes and carrots. This is probably one of our most often asked for recipes, so you know it is good. Feel free to “lighten” it up with reduced fat sour cream and 2% cheese.

Corn Casserole
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Ingredients

• 1 onion, chopped
• 2 Tbsp green pepper, chopped, optional
• 1 stick butter, melted
• 1 can whole corn, drained
• 1 can creamed corn
• 2 eggs
• 1 box Jiffy corn muffin mix
• 2 c sour cream
• 8 oz shredded cheddar cheese

Instructions

1. Cook onion and pepper in melted butter, set aside. 
2. Mix together cans of corn, eggs, and Jiffy. 
3. Add onion and butter.
4. Pour into a greased casserole dish (can use a 9x13 dish). Mom always uses a CorningWare 2-1/2-Quart Oval Casserole Dish with Glass Lid 
5. Spread sour cream on top. 
6. Top with cheese.
7. Bake at 350 degrees for 45 minutes.

Serves 8.
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-Rach