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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Corn Casserole with Oysters Recipe

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This recipe for Corn Casserole with Oysters is from Mack - Eastman, 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 can cream style corn
1 can whole kernel corn (drained; retaining juice)
3 eggs
1 stick margarine, melted
1 box Jiffy cornbread
1 small can of oysters, drained; retaining juice), chopped
Directions:
Directions:
Beat eggs and add corn. Measure juice drained from whole kernel corn; substitute with the same amount of the juice drained from oysters; stir into corn and egg. Add melted margarine and stir in Jiffy mix. Bake for 30 to 45 minutes at 350º until brown,
Personal Notes:
Personal Notes:
I always make this recipe for Thanksgiving and Christmas dinner. Our kids don't eat it but Jerry and I do as does most of our company.

 

 

 

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