Cornbread Casserole

INGREDIENTS 

1 stick of salted butter (melted) 

1 14.5 oz. Can Creamed Corn 

1 15.25 oz. Can whole kernel sweet corn (drained) 

1 large egg 

1 C. Sour cream 

1/4 C. Chopped green onions (white  n green parts) 

1/2 tsp. Pepper as needed (optional) 

1  8.5 oz. Box Jiffy corn muffin mix Non stick spray 

3/4 cup of chopped Bell Peppers (Optional)

Any additions you want to make such as Jalapeno Peppers, etc.

TOPPERS

Chopped green onions (as needed) 

Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack) 

INSTRUCTIONS

Use a 10 inch Dutch Oven

Mix all listed ingredients together and pour into a greased or oiled 10 inch Dutch oven.

You may want to reserve a few chopped green onions and some cheese to use as toppers at the end of the cook

Shoot for 400 degrees with 17 coals on top and 8 on bottom.  Remember this can change depending on wind and ambient temperature.

Change coals at about 20 to 30 minutes

Bake for approximately 45 minutes

Bake till no longer jiggly In the center 

As the casserole is almost done add a topping of cheese and continue cooking until cheese is melted.

Top with chopped green onions and let cool for at least 15 minutes before serving.