Corn casserole


°1 cup Philadelphia cheese with herbs and garlic
°1/4 cup non-hydrogenated ghee
°6 eggs
°2/3 cup milk
°1/3 cup flour
°1 c. magic baking powder
°1 cup chopped red and green peppers
°1 grain (750 g) frozen corn, thawed and divided


Heat the oven to 350 degrees Fahrenheit.
Combine cream cheese and shortening in a large bowl until combined.
Add eggs and milk. Good mixing. Stir in the rest of the ingredients, except for the pepper and 1 cup of corn.
Pour the cream cheese mixture, a little at a time, into a blender; Puree until smooth.
Pour into a 13" x 9" baking dish sprayed with cooking spray; Stir in the peppers with the remaining corn.
Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Leave it for 10 minutes before serving.