1/2 cup butter
1/4 cup green bell pepper, chopped
1/2 cup onion chopped
1 can creamed corn, 17 oz. size
1 can nibblet corn, 17 oz. undrained
3 whole eggs
1 tsp. Frank Davis Vegetable Seasoning
1/2 cup sour cream
1 pkg. Jiffy corn muffin mix
1 cup grated cheddar cheese

Start off by lightly greasing a 2-quart casserole with a little bit of the butter. Then in a small pan, melt the remaining butter and sauté the green peppers and the onions until they turn tender crisp.

Then in a large bowl, combine both the creamed corn and the niblets corn, the eggs, the vegetable seasoning, the sour cream, and the muffin mix and blend everything together well.

	Franksgiving 2002 Menu
		• Foil-Baked, Double-Breasted Turkey with Pan Drippings • Spicy Cajun Corn Bundle • Veggies and Beets • Garlic and Onion smashed potatoes • Lentil Soup with Vermicelli • Orange Coconut Tarts

All that's left to do then is to pour the mixture into the casserole dish, sprinkle the top liberally with the cheese, and bake at 375 degrees until the dish cooks up firm and sets.

For best results, allow the casserole to stand on the countertop for 5 minutes before serving.