"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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