A delightful and easy-to-make cheesy corn bake, perfect for any meal.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Grease a 6-cup shallow casserole dish.
Use butter or a non-stick spray for greasing.
Spread the sweet corn and diced red bell pepper evenly in the casserole dish.
Distribute the vegetables evenly for consistent flavor.
In a mixing bowl, whisk together the eggs, sour cream, shredded cheddar cheese, salt, black pepper, and sugar until well combined.
Whisk thoroughly to ensure a smooth mixture.
Pour the custard mixture over the vegetables in the casserole dish.
Pour slowly to avoid displacing the vegetables.
Bake in the preheated oven for 1 hour or until the top is golden brown and slightly puffed.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the dish cool for a few minutes before serving.
Allowing it to cool slightly makes it easier to serve.
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