1 can whole kernel corn (do not drain completely) 1 can cream style corn 1 stick margarine melted 2 eggs, separated and beat 1 box jiffy corn muffin mix 1 med Onion-diced
Mix corn, onion and beaten egg yolks. Mix muffin mix and melted margarine. Add corn mixture and stir well. Beat egg whites until foamy and fold into the mixture. Pour into casserole. Bake 1 hour at 350 degrees
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.