Yield: (8-10) Servings
*FC = Finely Chopped
Butter - 4 oz
Onion - 1/2 Cup (FC)
Sweet Pepper - 1/2 Cup (FC)
Evaporated Milk - 8 oz
Cornmeal - 1/2 Cup
Whole Kernel Corn - 10 oz
Cream Style Corn - 12 oz
Eggs - 2 Large (beaten)
Preheat oven to 350°F.
Melt butter over medium heat in a medium sauce pan.
Sauté onion and sweet pepper in the melted butter.
Add evaporated milk and bring to a simmer.
Add cornmeal while mixing continuously.
Add whole kernel corn and cream style corn.
Slowly add eggs while mixing continuously.
Continue mixing over medium to low heat until the mixture pulls away from the sides of the pan.
Pour into a non-greased baking dish and bake for 35-40 minutes.
Let cool for at least 30 minutes before slicing.