Corn Casserole | Oklahoma State University
A simple corn casserole recipe that produces a large serving size.
Ingredients
- 2 cups frozen corn, thawed
- 15 ounces (1 can) creamed corn
- 6.5 to 8-1/2 ounce box corn muffin mix
- 2 large eggs, slightly beaten
- 1/3 cup canola oil
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup red bell pepper, chopped
- 1/2 cup chopped green pepper
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