Ingredients:

• Dry Mix
• 1¼ cups flour
• 1/3 cup granulated sugar
• 2½ tablespoons baking powder
• ½ teaspoon salt
• ½ teaspoon cayenne pepper
• Wet Mix
• 6 whole eggs
• 1 stick of butter, melted
• ½ cup heavy cream
• 1 8-ounce can cream-style corn
• Veggie Mix
• 1 medium poblano pepper
• 1 medium red bell pepper
• 1 Anaheim pepper
• 1 pound fresh-cut corn

Directions:
Preheat oven to 350 degrees. Combine all dry ingredients in a bowl. Mix well and set aside.
In a second bowl, whisk the eggs until blended, and then add melted butter, cream and cream-style corn.
Blend the dry ingredients into the wet ingredients using a wire whisk. Clean all three peppers, discarding the seeds and stems.  Dice into quarter-inch pieces. Add fresh-cut corn kernels and the diced peppers to the mixing bowl.  Blend together. Coat a medium-size casserole dish with butter or light vegetable oil and dust with flour.

Add the mix to the casserole dish.  The depth can vary from 1 inch to 2 inches.  If the mix is only 1 inch deep, it will cook 5 to 10 minutes faster. Place in a preheated oven at 350 degrees and bake for 40 minutes or until it is golden brown and firm.