"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Two Corn Casserole Recipe

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This recipe for Two Corn Casserole, by , is from Cooking with Class, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Natalie Lynner

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
3/4 cup chopped green pepper
1/3 cup chopped onion
17 oz. can cream corn
17 oz. whole kernel corn, drained
3 eggs, beaten
8 1/2 ox. corn muffin mix
4 oz. shredded cheddar cheese

Directions:
Directions:
Saute onions and green pepper in butter. Combine corn, eggs and muffin mix. Add onion and green pepper mixture. Pour into greased casserole. Bake at 350 for 45 minutes. Sprinkle with cheese. Bake additional 10 minutes. Let stand 5 minutes before serving.

 

 

 

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