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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Corn Casserole #2 Recipe

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This recipe for Corn Casserole #2 is from Food Fixin's from the Waldrop-McKenzie Family's Hearts, Homes & Heritage, 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:  
½ Cup Oleo
17 oz. Can Whole Kernel Corn with liquid
17 oz. Can Cream Style Corn
8½ oz. Box Jiffy Corn Bread Mix
2 Eggs (slightly beaten)
1 Cup Sour Cream
Pinch of Salt, Pepper, and Sugar
1 Cup Cheddar Cheese (grated)
Directions:
Directions:
1. Melt oleo in 9x13 baking dish.
2. Add all corn and corn bread mix. Gently mix with fork.
3. Add eggs. Mix with fork.
4. Drop sour cream by tablespoonful in different areas on top corn mixture. Fold in gently.
5. Add seasoning. Sprinkle with cheese.
6. Bake at 350º 20-30minutes or until mixture is firm.
7. Cool. Cut into squares.

 

 

 

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