"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Corn Casserole, by connie White, is from The Wright Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can 15 oz. creamed corn, 1 can whole kernel corn(drained), dash salt and pepper, 1/2 pkg. Jiffy Corn Muffin mix(81/2 oz.), 1/2 cup sour cream, 1 cup grated cheddar cheese, 1/2 chopped onion, 4 tbsp. butter, 2 eggs.
Melt butter in 2 quart casserole dish. Mix other ingredients together except sour cream and cheese. Put in pan. Spread sour cream on top and put cheese on top of that. Bake 400º for 30 minutes.(375º for glass pan.)
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