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Roasted corn Stufing Recipe

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This recipe for Roasted corn Stufing, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
mary Jo Rodrick
Added: Saturday, November 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
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
Water

Directions:
Directions:
Heat oven to 375
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. Add enough water to make a
little wet and cook to evaporate water. Add olive oil and
mix. Place in 2 quart
cassarole pan sprayed with Pam. Cook for 35 minutes
covered and 5-10 minutes uncovered .

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
About 13 carbs
3 points

 

 

 

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