Cheesy Corn Casserole


4 ounces melted butter
1 large onion, chopped
1 small bell pepper, chopped (red or green or a mix looks pretty)
3 eggs
1 cup sour cream
1 can (about 15 ounces) cream-style corn
1/3 cup cornmeal mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheese (Cheddar or Pepper Jack works well)


In a medium skillet, heat 2 TBSP of butter over medium heat. Add onion and pepper and cook until tender, stirring occasionally. Remove from heat. Combine remaining 6 TBSP butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and the onion-pepper mixture.
Turn into a 2-quart buttered casserole. Bake in a preheated 350 deg oven for 30 to 35 minutes, until puffed and golden.