I wish all of you a wonderful Thanksgiving. Be thankful for the blessings you've been given and enjoy your family and friends. Now here's the recipe.
From Lynda's Recipe Box
1 can cream-style corn
1 can whole kernal corn, drained - or 1 1/2 cups frozen corn that is thawed
2 tablespoons butter
1/2 of a large bell pepper, diced -(sometimes I add both green and red pepper so it will look festive.)
2 tablespoons flour
1/4 pound, (4 ounces), shredded cheddar cheese
2 large eggs, beaten
salt and pepper to taste
Preheat the oven to 350 degrees F. In a small skillet over medium heat, melt the butter and sautee the bell pepper until softened, about 4-5 minutes. Stir in the flour until combined and stir about 1 minute. Remove from heat and set aside.
In a bowl add the creamed corn, the drained corn, cheddar cheese and eggs. Stir in the saaauted bell pepper mixture. Seqason with salt and pepper. Pour into a greased 1 1/2 to 2 quart casserole dish. Bake 50-60 minutes until firm and golden. My dish in the photo was a bit larger, so it baked quicker. Enjoy!