"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Corn Casserole, by Tessa Austin, is from This is MY Cookbook!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 eggs well beaten 2 cans cream style corn 1/4 cup sautéed onion 1 pkg Mexican cornbread 1/2 cup of oil grated cheddar cheese optional~ diced jalapeño peppers
Mix all of the ingredients together until well blended except cheese. Pour in greased 9"11 baking dish and bake 400º for 30 min. After it is done baking sprinkle enough grated cheddar cheese to cover the top!
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