Ingredients
2 tablespoons butter
¼ cup onion, finely diced
1 red pepper, chopped
1 green pepper, chopped
2 cloves garlic, freshly pressed
¾ cup cornmeal
¾ cup all-purpose flour
¼ cup coconut sugar or white sugar
1 ½ tablespoons baking powder
½ teaspoon salt
¾ cup sour cream
½ cup melted butter
2 eggs, whisked
1 (15-ounce) can of corn, drained
1 (14.75-ounce) can of creamed corn
1 cup freshly shredded cheddar cheese
1 (2.5-ounce) package of real bacon bits
Chopped green onions, to garnish
Instructions
Preheat the oven to 350℉ and lightly grease a casserole pan. Melt the butter and sauté the peppers and onions in a large skillet until soft. Add the garlic and stir until fragrant. Remove from pan and set aside.
In a large mixing bowl, combine the cornmeal, flour, coconut sugar, baking powder, and salt.
In a separate bowl, mix the sour cream, melted butter, and eggs until homogenous.
Combine the wet ingredients with the dry and fold in the corn, creamed corn, bacon, ½ of the cheese, and the veggie mixture.
Pour into the prepared baking dish and spread evenly. Top with the remaining cheese. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Garnish with green onions, if desired. Enjoy!