"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Casserole, Corn Recipe

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This recipe for Casserole, Corn, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Cottingham
Added: Saturday, June 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cans creamed corn
1 large onion, chopped
1/2 cup water
1 tablespoon sugar
salt and pepper, to taste
2 large eggs
1 stick margarine or butter
1 box Jiffy corn muffin mix

Directions:
Directions:
Preheat the oven to 350 degrees.
Melt the butter in a 2 quart saucepan, cook the onions until they're translucent, about 5 minutes.
Add the corn, water, sugar, salt, pepper, eggs, & the corn muffin mix to the saucepan; stir until well combined. Pour this into a baking dish.
Spoon any of the melted butter from the sides of the baking dish onto the top of the mixture.
Bake for about 45 minutes.

Number Of Servings:
Number Of Servings:
Yield: 2 quart casserole
Personal Notes:
Personal Notes:
Baking time depends on the type of baking dish that's used. An 8 1/2x11" dish bakes faster than a round dish.
Use Vadalia onions for best results.

 

 

 

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