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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

New Salem Corn Casserole/Corncake Recipe

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This recipe for New Salem Corn Casserole/Corncake is from 150 Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 -16 oz can whole kernel corn, drained
1 -16 oz can cream style corn
2 eggs, slightly beaten
1/2 tsp salt
1/2 c sugar
1/2 c butter, melted
1 c sour cream
1 - 8 oz box corn muffin mix
1 to 2 c grated Cheddar cheese (optional)
Directions:
Directions:
Mix together all ingredients except cheese. Add 1 cup Cheddar cheese if desired. Pour into greased 9x13" pan. Bake at 350º for 40 minutes or until set. If more cheese is desired, add additional 1/2 to 1 cup Cheddar cheese on top of casserole when set. Bake another 5 minutes or until cheese melts.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Corncake: Omit the can of whole kernel corn and you have a delicious corncake.

 

 

 

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