"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

Flinthills Corn Casserole Recipe

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

Contributor:  
Contributor:  

Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
cup butter or margarine
1/3 cup chopped onion
cup chopped green pepper
1 can 16-ounce cream-style corn
1 can 16-ounce whole kernel corn
3 eggs beaten
1 package 8 ounce cornmeal muffin mix
1 cup shredded cheddar cheese

Directions:
Directions:
In pan, melt butter. Stir in and cook over medium heat: onion and pepper; cook until tender. In a large casserole dish, place 2 cans of corn. Add 3 beaten eggs, chopped onions and pepper. Mix. Stir in muffin mix, but do not beat. Place shredded cheese on top. Bake in 350 degrees for 1 hour, until a knife inserted in middle comes out clean. Serves 8.

Personal Notes:
Personal Notes:
Old reliable.

 

 

 

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