- 1 (15 ounce) can cream-style corn
- 1 (14 ounce) can whole kernel corn, drained
- 2 cups shredded Cheddar cheese
- 2 eggs, beaten
- 1/2 cup butter, melted
- 1/4 cup all-purpose flour
- 1/4 cup diced bell pepper
- 2 tablespoons white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 350 degrees F (175 degrees C). Grease two 5×7-inch casserole dishes.
- Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
- Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.