Sandy's Corn Casserole


1/2 cup margarine

1 (17 oz.) can whole corn with liquid

1 (17 oz.) can cream corn

1 (8 1/2 oz.) box Jiffy corn bread mix

2 eggs, slightly beaten

1/2 cup chopped green pepper

1 small jar of pimiento (drained well)

1/2 cup chopped onion

1 cup sour cream

1/2 cup grated sharp Cheddar cheese

1/2 cup finely crushed tortilla chips


Preheat oven to 350 degrees.

Melt margarine in 9 x 13 inch baking dish.

In a mixing bowl, mix whole corn (including liquid), cream corn and corn bread mix, stir slowly and thoroughly. Add onion, green pepper, and pimiento.

In a small bowl, beat eggs and blend into sour cream. Add this to corn mixture and blend well. Pour melted margarine (from baking dish) into corn mixture, blend well, and then pour entire mixture back into baking dish. Sprinkle with crushed tortilla chips and grated cheese. Bake at 350 degrees for 50 to 60 minutes or until top is just slightly browned. Cool a little before serving.

Note: My daughter-in-law and I think this would also be good with a mild chili pepper instead of the green bell.

Suggestion: Set the baking dish on a jelly roll pan just in case it bubbles over a bit. Mine didn't, but it was a close call.