"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn Casserole Recipe

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

Added: Monday, December 1, 2008


2 can whole kernel corn
1 can cream corn
1 cup of sour cream
1 cup of shredded cheese
1 stick of butter melted
2 boxes of jiffy corn bread mix

In 9x13 pan
pour melted butter in pan
pour unmixed ( dry) cornbread mix in pan
mix the remaining ingredients in a bowl
pour over the dry mix, spread
bake @ 375 degrees, uncovered for 1 hour




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