Creamy Corn Casserole

Ingredients
4 tablespoons butter, softened (or microwave 1/4 cup, but allow to cool before mixing with egg – or will scramble the egg)
2 eggs
8 oz. package of cream cheese
1/2 cup finely chopped onion
1/2 cup finely chopped red or green bell peppers
1 pkg frozen whole kernel corn, defrosted
1 (14.75 oz.) can cream style corn
1 package (8.5 oz.) corn muffin mix
1/2 pound cheddar cheese
1/4 teaspoon black pepper
1 can green chiles, chopped
Crumbled bacon (optional)

Preheat oven to 350 degrees.

Pull out butter, eggs, and cream cheese out of refrigerator. Set aside to reach room temperature and soften. Open cans of corn and chiles. Chop onions, bell pepper and shredded cheddar cheese.

In a small skillet, add 1-2 tablespoons of butter, saute peppers and onions, until tender. Set aside. Combine the softened butter, eggs, and cream cheese in a large bowl, stirring with whisk until smooth. With a spoon, stir in the onion and peppers mixture, corn and chile. Stir until combined. Add muffin mix, cheese and black pepper.

Butter 11×7 baking dish and pour in the mixture. Sprinkle with the optional bacon, if desired. Bake for 55 minutes or until the top is golden brown.