Creamed Corn Casserole

Using Jiffy Muffin Mix and canned corn
makes this really easy to make and
the corn taste is out of this world.
Adding in some roasted red bell pepper
turns this into a Mexicorn type dish.
And if you find a can of mexicorn you
can use that instead of the red pepper.

Ingredients:
1 box Jiffy corn muffin mix
1/4 cup all-purpose flour
1 can whole kernel corn, drained
1 can creamed style corn
1 roasted red bell pepper, diced
8 tablespoons unsalted butter
1 large egg
1 cup Real sour cream

Directions:
Preheat oven to 350 degrees F.
Coat a 2 quart casserole dish with cooking spray.
In a large bowl, combine all ingredients and mix well.
Pour into casserole dish. Cover and bake 30 minutes.
Uncover and bake for another 30 minutes or so,
or until the top is golden brown.