1 can cream style corn 1 can whole kernel corn, liquid included 4 eggs 1/2 cup salad oil 1/2 cup finely chopped onions 1/4 cup finely chopped green pepper 1/4 cup finely chopped red pepper 1 small package Mexican style cornbread mix 1 cup shredded sharp cheddar cheese 1 cup Velveeta Mexican cheese
Preparation: Beat the eggs and add salad oil and corn bread mix. Mix well. Add remaining ingredients. Pour into greased 3-quart casserole dish or 9 x 13 inch baking dish. Bake at 350 degrees until brown and firm in the middle when tested. Do not over bake.