Jiffy Corn Casserole

The Record’s “Recipe of the Week”:
Jiffy Corn Casserole by Minnie Benbrook

1 pkg. Jiffy cornbread mix
1 can whole kernal corn, undrained
1 can cream-style corn
1/2 cup onion, chopped
1 med. green pepper, diced
1 stick butter or margarine
8 oz. sour cream
Shredded cheese

Combine the Jiffy mix and both corns.

Saute the onion and pepper in butter. Add to the corn mixture. Pour into a buttered pan and dollop with sour cream. Cover with shredded cheese.

Bake, uncovered, at 350° for 30 minutes.