Creole Corn Casserole

• 15 ounces canned creamed corn
• 15 ounces canned corn, whole kernel
• 4 ounces margarine, melted
• 8 ounces sour cream
• 1 (8 1/2 ounce) box Jiffy cornbread mix
• Options
• 1 teaspoon tony chachere's creole seasoning
• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped

1. Preheat oven to 400-degrees.
2. Prepare a 9x9-inch baking dish (lightly grease and flour).
3. Place all five ingredients into a bowl and mix thoroughly.
4. Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
5. Options:
6. The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
7. The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.

corn, corn, margarine, sour cream, cornbread mix, green pepper, onion

Taken from www.food.com/recipe/creole-corn-casserole-245959 (may not work)