Corn Casserole

Teri Lowrie #48’s
2012 DUTCH OVEN DIVA’S IN THE DESERT
FIRST PLACE WINNING SIDE DISH

CORN CASSEROLE

Large 12 inch dutch oven
8 cups of frozen corn (thawed)
2 med sized red bell peppers (diced)
1 med sized onion (diced)
2 jalapeno (diced)
1 cup heavy cream
1 cup sour cream
1 pkg Jiffy Corn Muffin Mix
2 sticks of butter (melted)
2 eggs (slightly beaten)

Prepare dutch oven with a parchment paper liner (optional).
In a large bowl combine all ingredients, mix well
Pour ingredients into the Dutch Oven.

Bake at approx 325 – 350 degrees.
Approx 35 briquettes (charcoals) about 14 -15 coals on bottom 20 on top (always more on top)
Turn lid ¼ turn about every 10 – 15 min and turn pot as well opposite direction of lid.
Bake for about 1 hours checking occasionally (slightly firm but still soft) until set and browned on top.