Mexican-Style Baked Corn Casserole - cooking recipe

Ingredients

1 (16 oz.) can cream-style corn
1 (16 oz.) can whole kernel corn, drained
1/2 c. chopped onion
1/2 c. green pepper
2 pimientos or 1 fresh red pepper
2/3 c. milk
1 beaten egg
4 Tbsp. margarine
1 c. Mexican cornmeal mix (Martha White)
1 c. grated sharp Cheddar cheese
2 Tbsp. sugar
pepper

Preparation

Combine and pour into well-greased 7 1/2 x 11-inch Pyrex baking dish.
Bake 1 hour at 350\u00b0.
Serves 10 to 12.