Heat oven to 350F. Spray glass baking dish with cooking spray. Cook corn as directed on bag. Chop the peppers and onion.
In 12-inch skillet, melt butter over medium-high heat. Stir in peppers and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
In large bowl, beat eggs, sour cream, cornmeal, sugar and salt to taste with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish. Bake 20 minutes.
Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 143 (62%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 152.1mg||47 %|
|Sodium 94.5mg||3 %|
|Potassium 285.1mg||8 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 14.1g|
|Protein 6.4g||9 %|
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Calories per serving: 229
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