This recipe for Roasted corn Stufing, by mary Jo Rodrick, is from Our Family Cookbook,
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mary Jo Rodrick Added: Saturday, November 26, 2005
4 oz corn breas stuffing mix 2/3 cp corn, fresh is best, frozen next and canned is OK 1 small onion chopped 2 cloves garlic chopped 8 water chestnuts chopped 2 T olive oil Seasoning to taste, I use 1 T sage, 3 shakes Mrs Dash's salt, freshly ground pepper
Heat oven to 375ª Spray fry pan with Pam and add onion. Cook about 2 minutes or until it just starts to brown then add garlic and corn. Keep moving in pan and cook until corn begins to brown. Deglaze pan with about 1 cp water and add corn bread mix. Mis well to coat. Add seasonings and olive oil. Add enough water to make a little wet and cook to evaporate water. Place in 2 quart cassarole pan sprayed with Pam. Cook for 35 minutes covered and 5-10 minutes uncovered .
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