This recipe for Irene’s Corn Casserole, by Ruth May, is from The Ridgecrest First Ward's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (16oz.) Can Whole Kernel Corn, drained well 1 (16oz.) Can Creamed Corn 1 Sm. Box Jiffy Corn Bread Mix 2 Eggs, beaten 1/2 Cup Margerine 1 Lg. Onion, chopped 1 Sm. Can Green Chilis, chopped 2 Cups Sour Cream 2 Cups Cheddar Cheese, grated Salt and Pepper to taste
Mix first 4 ingredients together and pour into a greased 9X13 pan. Melt butter in frying pan and sauté onions and green chilis. Add salt and pepper to taste. Sprinkle evenly over corn mixture. Spread sour cream over onions and sprinkle grated cheese over the top. Bake at 350º for 30 minutes.
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